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Recipe Thursday-Italian Grilled Vegetables

Posted on February 6th, 2014 | Posted in Grilling, Recipes, Side Dish

This month’s cooking club theme was Italian food! Definitely my favorite cuisine and everybody’s dishes turned out delicious. I signed up for the contorni and was inspired by this amazing Grilled Vegetable side that I had at Osteria in Philly. ¬†Italian cooking uses fresh ingredients and simple seasoning to mask the natural flavors. These veggies were just that! They were fresh, seasoning was simple and the grilled flavor accentuated the natural vegetable flavor. The recipe I used is from Giada de Laurentiis’s cookbook, “Everyday Italian” and it closely replicated Osteria’s dish. I chose vegetables that were available at my grocery store, but feel free to add additional seasonal vegetables to this dish. This beautiful dish can be made ahead of time and served warm or at room temperature. The leftovers also are delicious on sandwiches or in salads.

Italian Grilled Vegetables

Italian Veggies

Yield 8 Servings
4 red bell peppers, seeded and quartered (05580, 100/2.6OZ)
2 pounds button mushrooms (05315, 10#)
1 1/2 pounds asparagus, trimmed (00070, 11#)
1 white onion, quartered (00676, 50#)
1/4 cup plus 2 tablespoons extra virgin olive oil (992059, 3LTR)
1 1/2 teaspoons salt, plus more to taste (991862, 50#)
1 1/2 teaspoons freshly ground black pepper, plus more to taste (CQP071, QT, Country Quest)
3 tablespoons balsamic vinegar (991949, 2/5LTR)
1 garlic clove, minced (03016, 5#)
1 teaspoon chopped fresh flat-leaf parsley (00754, 6CT)
1 teaspoon chopped fresh basil (04972, 1#)
1/2 teaspoon finely chopped fresh rosemary (00940, 4oz)

Prepare a charcoal or gas grill for medium-high heat, or preheat a ridged grill pan over a medium-high flame. Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with 1 teaspoon each of salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 12 minutes for the bell peppers, 7 minutes for the mushrooms and 4 minutes for the asparagus and onions. Arrange the vegetables on a platter.

In a small bowl, whisk the vinegar, garlic, parsley, basil, rosemary, the remaining 2 tablespoons of oil and 1/2 teaspoon each of salt and pepper. Drizzle the dressing over the vegetables, and serve warm or at room temperature.

Recipe from Everyday Italian

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