Grilled Vegetables

My favorite side dish. Beautiful and tender, yet so light and healthy....


2 red bell pepper, seeded and sliced to 2 inch pieces
6 cremini mushrooms
1 small aubergine
2 zucchini , sliced to 1/2-inch thick
1/2 pound asparagus, trimmed
2 green onions, roots cut off
3 tablespoons balsamic vinegar
2 garlic cloves, minced
2 teaspoons fresh parsley, chopped
1 teaspoon  fresh rosemary, chopped
salt and black pepper to taste
1/4 cup olive oil

Combine rosemary, parsley, garlic, vinegar, salt and pepper with olive oil. Coat  all the veggies with olive oil mixture. Use just enough to cover all sides. Heat a grill pan on medium high heat. Grill vegetables in one layer on each side until soften and lightly browned. turn over only once. Serve while hot

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