Colorful grilled summer vegetables are served with a light and refreshing sauce in this easy side dish that pairs perfectly with just about everything.
Ingredients
- ½ cup chopped fresh flat-leaf parsley
- ⅓ cup chopped fresh mint leaves
- 1 ½ tablespoons lemon juice
- 2 teaspoons minced garlic
- ½ teaspoon crushed red pepper
- 6 tablespoons extra-virgin olive oil, plus 1/4 cup, divided
- 1 teaspoon salt, divided
- ¾ teaspoon ground pepper, divided
- 2 red bell peppers, stemmed, seeded and quartered lengthwise
- 2 zucchini, halved lengthwise
- 2 summer squash, halved lengthwise
- 1 red onion, cut crosswise into 1/2-inch slices
- 1 medium eggplant, cut crosswise into 1/2-inch slices
- 1 pound asparagus, trimmed
Directions
- Preheat grill to medium-high (400°F-450°F).
- Combine 1/2 cup parsley, 1/3 cup mint, 1 1/2 tablespoons lemon juice, 2 teaspoons garlic, 1/2 teaspoon crushed red pepper, 6 tablespoons oil and 1/4 teaspoon each salt and pepper in a medium bowl.
- Brush 2 bell peppers, 2 zucchini, 2 squash, 1 onion, 1 eggplant and 1 pound asparagus with the remaining 1/4 cup oil; sprinkle with the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Oil the grill rack (see Tip). Place the peppers, zucchini, squash, onion and eggplant on the oiled rack; grill, covered, until the vegetables are tender but still hold their shape, 3 to 5 minutes per side, adding the asparagus halfway through. Grill the asparagus until tender and grill marks appear, 2 to 3 minutes on each side. Transfer the grilled vegetables to a serving platter. Serve with the parsley-mint sauce.