when i grill vegetables i always look for good quality and good looking produce so today i found beautiful red bell peppers some really great looking japanese eggplant nicely tight wrapped heads on the asparagus zucchini and yellow squash and some cremini mushrooms and of course scallions so what i'm going to do is i'm going to start by prepping the vegetables that take the longest and in this case it's going to be the red bell pepper and they add a beautiful color to my arrangement they're sweet and delicious i'm just going to take out the seeds i'm just having them i'm going to drizzle them with a little bit of olive oil salt and pepper so they're flavored before they even go on the grill and they're gonna take about eight to ten minutes and the skin is going to have this wonderful smoky aroma to it and it'll tenderize the flesh it's going to be great with my steak next the japanese eggplant now the reason i love these is because the skin is really soft and tender depending on the size you can have them or cut them in three strips whatever you want let's do zucchini a little yellow from the squash okay we got some asparagus as soon as you snap them you get fresh stock you can grill just about any hearty vegetable in italy they like to grill endive and radicchio they cut it in half and just put both sides on the grill it's yummy and then we're going to do some creamy mushrooms and cremini mushrooms are actually baby portabellas they have a fuller flavor than your average cultivated mushroom but they're not quite as meaty as the portobellos you know i prefer grilling green onion because it's sweeter than regular onion got all my vegetables i want to drizzle them with a little bit of olive oil so they don't dry out on the grill a little bit of salt and freshly ground black pepper and then we'll season them again after they're done grilling with a little vinaigrette but this is just the base layer of seasoning okay my veggies are prepped i can feel the heat waves coming off the pan let's get grilling if you don't have an outside grill or these grill pans you can roast them in the oven or put them under the broiler this is a perfect way to get people to eat vegetables they're light and grilling gives the vegetables a really great flavor we have an assortment of colors and that's what you want to look for when you would do grilled vegetables these grill up really quick too so you want to add them right at the end so let's make the vinaigrette and we're gonna use about three tablespoons of balsamic vinegar it's sweet and it's going to go great with our vegetables and a couple tablespoons of olive oil add some bread right some salt some freshly ground black pepper and a garlic clove so let's mince a garlic clove all right so now for some fresh herbs liven up these grilled vegetables bring some fresh flavor to them we're adding rosemary and some fresh flat leaf parsley and basil there we go just chop it all up and we'll throw it in there simple and now we're going to drizzle it over our grilled vegetables my friends are going to love this