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Grilled Vegetables




• 3 medium, green bell pepper - seeded and quartered
• 4 zucchini - trimmed and sliced lengthwise into quarters
• 1 medium, eggplant - cut 1/4-inch thick
• 12 small, Crimini mushrooms - stems removed
• 1 pound, asparagus - trimmed
• 12 green onions - roots cut off and tops trimmed
• 2 large, red onion - peeled and cut 1/2" thick
• 3 large, beef steak tomatoes - cut 1" thick
• 1/2 cup, Epicurean Arbequina Extra Virgin Olive Oil
• 1/2 cup, 25 Star Aged Balsamic Vinegar
• kosher salt and freshly ground pepper to taste


1. Prepare all vegetables and place in largest roasting pan you own
2. Gently toss vegetables with 25 Star Aged Balsamic Vinegar and Epicurean Arbequina Extra Virgin Olive Oil, salt and pepper
3. Allow vegetables to marinate for 40 minutes, gently tossing every 10 minutes
4. Heat grill on high
5. Once hot reduce to medium
6. Working in batches, grill the vegetables until tender and lightly charred all over.
7. The key to getting those great grill marks is to not shift the vegetables too frequently once they have been placed on the hot grill
8. These vegetable can be served hot off the grill or at room temperature

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