Grilled vegetables

Ingredients:

• 3 red bell peppers, seeded and halved
• 3 zucchini (about 0.5 kg total), sliced ​​lengthwise into 1 cm thick rectangles.
• 3 zucchinis (about 350g total), sliced ​​lengthwise into 1cm thick rectangles.
• 3 eggplants (about 350g total), sliced ​​lengthwise into 1cm thick rectangles.
• 12 champignons
• 1 bunch (450 g) asparagus, trimmed
• 12 green onions, roots trimmed
• 1/4 tbsp. + 2 tbsp. l. olive oil
• 3 tablespoons balsamic vinegar
• 2 cloves garlic, crushed
• 1 tsp chopped parsley leaves
• 1 tsp chopped basil leaves
• 0.5 tsp finely chopped rosemary leaves

Preparation:

1. Place a grill pan over medium-high heat or preheat an outdoor grill to medium-high. Brush the vegetables with 1/4 cup olive oil to lightly coat. Season with salt and black pepper. Working in batches, grill the vegetables until tender and lightly charred on all sides, about 8-10 minutes for bell peppers; 7 minutes for zucchini, squash, eggplant, and mushrooms; 4 minutes for asparagus and green onions. Arrange the cooked vegetables on a platter. To create beautiful grill marks, do not turn the vegetables too often after placing them on the hot grill.
2. Meanwhile, in a small bowl, combine the remaining 2 tablespoons olive oil, balsamic vinegar, garlic, parsley, basil, and rosemary. Season with salt and black pepper to taste. Drizzle the dressing over the vegetables. Serve warm or at room temperature.