Let them eat....Grilled Vegetables?

My mother just celebrated her XX^th birthday (she would kill me if I put the number) at the end of July.  To celebrate my aunt hosted a BBQ at her house.  A majority of the cooking was done by said aunt as well as a dear family friend both amazing cooks.  

Various dishes were, however, assigned to different members of the family to bring.  So being the one with the baking blog I was assigned the….grilled vegetables?  I mean I thought I would make a cake or cookies or something but alas I became in charge of the veggies.  So I decided to take on the veggies with avengence.  I wanted to do roasted vegetables like Phoebe Buffay did cups and ice in that episode of Friends.  

The vegetables were actually pretty perfect for the party.  Easy to transport, delicious served at room temperature, and perfectly light for a day when the temperature soared into the 90’s.  I decided not to marinate the vegetables before and to dress them with a simple vinaigrette, courtesy of Giada De Laurentiis, after they were grilled.  I prepared the dressing beforehand so that the flavor of the herbs would have time to blend into the balsamic vinegar.  For the platter I used: eggplants, red peppers, asparagus, green and yellow squash, scallions, brussel sprouts and cremini mushrooms.  I thought for sure there would be brussel sprout objections but they were some of the first veggies to go. On the grill the vegetables got a nice char and developed a really sweet flavor.  The brussel sprouts and asparagus still had some of their crunch and the scallions were amazing.  I suggest you grill some scallions right now and try.

Another of my aunts requested that I prepare the same platter again for another BBQ a week later.  The photos below are a culmination of both platters.

A selection of the vegetables: Eggplants, scallions, squash(yellow and green), asparagus, brussel sprouts and cremini mushrooms

Chopped all the vegetables and coated with olive oil, salt and pepper

Most I chopped into long strips, easier to manage than large circles I think

Scallions right on the BBQ watch them closely they finish very fast but are super delicious

Grilled Red Bell Peppers

Eggplant dressed with the dressing after they were done.  A little bitter on the first try so for the second I sliced them much  thinner (thanks Juanita)

Finished product dressed with Balsamic, olive oil, garlic, rosemary, parsley, basil and thyme

Being there were many green veggies I alternated a green veggie with a nongreen veggie

I grilled some onion rings to make a flower for the center with basil as the leaves. A nice garnish