Grilled Vegetables

http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-vegetables-recipe/index.html

Recipe courtesy Giada De Laurentiis

Prep Time: 15 min Cook Time: 25 min
Level: Easy Serves: 6 servings

Ingredients
3 red bell peppers, seeded and halved 
3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles 
3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles 
3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles 
12 cremini mushrooms 
1 bunch (1-pound) asparagus, trimmed 
12 green onions, roots cut off 
1/4 cup plus 2 tablespoons olive oil 
Salt and freshly ground black pepper 
3 tablespoons balsamic vinegar 
2 garlic cloves, minced 
1 teaspoon chopped fresh Italian parsley leaves 
1 teaspoon chopped fresh basil leaves 
1/2 teaspoon finely chopped fresh rosemary leaves

Directions
Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill. 
Meanwhile, 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.