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Ingredients
  • 3 red bell peppers, seeded and halved
  • 3 yellow squash (about 1 pound total), sliced lengthwise into ½-inch-thick rectangles
  • 3 zucchini (about 12 ounces total), sliced lengthwise into ½-inch-thick rectangles
  • 3 Japanese eggplant (12 ounces total), sliced lengthwise into ½-inch-thick rectangles
  • 12 cremini mushrooms
  • 1 bunch (1-pound) asparagus, trimmed
  • 12 green onions, roots cut off
  • ¼ cup plus 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 3 tablespoons balsamic vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon chopped fresh Italian parsley leaves
  • 1 teaspoon chopped fresh basil leaves
  • ½ teaspoon finely chopped fresh rosemary leaves
Steps
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