Author: Chef James R. Kirkley, IV

Great served hot off the grill, at room temperature, or cold.You can also grill: corn on the cob, leeks, Japanese eggplant and yellow squash. If you also want to grill potatoes, use par-boiled Red Potatoes and cut into 1″ slices, leave skins on. Make sure potatoes are dry before adding to marinate.

Serves: 6


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, il Fustino Arbequina Extra Virgin Olive Oil
1/2 cup, il Fustino 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 vinegar, 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. Stress free – these vegetable can be served hot off the grill or at room temperature
Posted by:il Fustino

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