Recipe Instructions:
Ingredients
Ingredient Checklist
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
DirectionsInstructions Checklist
Step 1
Preheat grill to medium-high (400-450°F).
Step 2
Combine parsley, mint, lemon juice, garlic, crushed red pepper, 6 tablespoons oil and 1/4 teaspoon each salt and pepper in a medium bowl.
Step 3
Brush bell peppers, zucchini, squash, onion, eggplant and 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.
