TLC Cooking "Emeril's Grilled Vegetables"

Emeril's Grilled Vegetables

YIELD 6 to 8

INGREDIENTS

1 cup	extra virgin olive oil
1/4 cup	balsamic vinegar
3 tablespoons	minced fresh Italian herbs, such as oregano, basil, marjoram and parsley
1 tablespoon	minced garlic
1 1/2 teaspoons	salt
3/4 teaspoon	freshly ground black pepper
1 pound	yellow squash or zucchini, ends trimmed and sliced lengthwise into 1/4-inch thick slices
1 bunch	asparagus, ends trimmed
2	red onions, sliced crosswise into 1/3-inch thick slices, secured with toothpicks so that the rings stay together
1	eggplant, ends trimmed, sliced lengthwise into 1/3-inch thick slices
1 large	or 2 small bulbs fennel, sliced lengthwise into 1/4-inch wedges
1/3 cup

Kosher salt or sea salt, for garnish, optionalfinely grated Parmigiano Reggiano, for garnish, optional

PREPARATION:

Preheat a grill to medium-high.
In a mixing bowl, combine the olive oil, balsamic vinegar, herbs, garlic, salt and pepper and whisk to combine. Lightly brush the zucchini slices on both sides with the olive oil mixture. Place the zucchini slices on the grill and cook for 3 to 4 minutes per side, or until the slices are crisp-tender with nicely browned grill marks. Transfer to a serving platter and sprinkle with the Kosher salt. Repeat with the remaining vegetables, fitting as many on your grill as possible and cooking until crisp tender. Garnish with the Parmigiano Reggiano, if desired. Serve hot or warm.

This recipe appears in: Vegetable Side Dish