Grilled Vegetables with Balsamic Dressing

(adapted from Everyday Italian  Giada De Laurentis)


  • 1 red bell pepper seeded and halved
  • 1 yellow squash sliced lengthwise or into rounds 1/2" thick
  • 1 zucchini sliced in circles or slices 1/2" thick
  • 1 Japanese eggplant cut into 1/2" rounds
  • 1 lb. button mushrooms sliced in half if large
  • 1 bunch asparagus trimmed and cut in half
  • 1 medium onion cut into wedges
  • 6-8 baby purple new potatoes par-boiled, cut in half
  • 1/4 c. plus 2 Tbsp. olive oil
  • salt and freshly ground black pepper
  • 3 Tbsp. balsamic vinegar
  • 2 cloves garlic minced
  • 3 tsp. chopped fresh Italian parsley leaves
  • 1 Tbsp. chopped fresh basil leaves
  • 2 tsp. finely chopped fresh rosemary leaves


  1. Heat up your grill pan or prepare the bar-b-q grill. Brush all the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle vegetables with salt and pepper. Working in batches, grill all the vegetables until tender and lightly charred all over, 8-10 minutes for the bell peppers and onions, 7 minutes for the zucchini, yellow squash, eggplant and mushrooms and 4 minutes for the asparagus and potatoes. (You have already parboiled the potatoes so they only need to brown a little.)
  2. Arrange the vegetables on a platter.
  3. Whisk the remaining 2 tablespoons of oil, balsamic vinegar,garlic, parsley, basil and rosemary in a small bowl to blend.  Add salt and pepper to taste.  Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

Recipe Notes

**Note. The original recipe called for 3 x the vegetables I listed and 1/3 of the spices. I used the amount of vegetables above and increased the 1 teaspoon of each ingredient to 3 tablespoons.  I also substituted white onion for the green onion and added in the purple new potatoes. So, you see, you can change the recipe any way you like.  Her original recipe said it would feed 6 people. My 1/3 recipe was enough for 8-10 at least.

Let me know if you try it. Bon Appetite!