Prep Time: 20 minutes
Cook Time: 7 minutes
Ingredients:
Zucchini – 1 large
Red Onion – 1 large
Red Peppers – 2 large
Asparagus – 1 bunch
Portobello Mushroom – 2 large caps
Olive Oil
Balsamic Vinegar
Salt/Pepper – to taste
Onion powder – 1 tsp.
Garlic Powder – 1 tsp.
Rosemary – 3 sprigs (optional)
Procedure:
1. Wash vegetables under cold running water and pat dry.
2. Cut zucchini in ½" thick diagonal planks.
3. Snip of the woody ends of the asparagus leaving approximately 6" spears.
4. Stem and seed the pepper and cut into 4 quarters.
5. Skin the red onion and cut into ½" thick slabs.
6. Leave Portobellos whole as these will be sliced after grilling (remove stem).
7. Line the vegetables on a tray and brush both sides with olive oil and season with salt, pepper, onion
powder and garlic powder.
8. Place vegetable on a hot, oiled grill and don’t move for 5 minutes to ensure nice grill marks. Add a few
sprigs of rosemary on grill for extra flavor. Turn vegetables once and remove after 2 minutes.
9. Transfer to serving platter; discard any leftover rosemary.
Slice Portobello’s into ½" long strips.
10.Drizzle olive oil and balsamic vinegar on vegetables and serve immediately.
Recipe Author: Longhorn Steakhouse
Restaurant: Longhorn Steakhouse
Source: http://www.longhornsteakhouse.com/flash_assets/pdf/Grilled_Vegetables.pdf