Grilled Vegetables – Fustini's Oils & Vinegars

Ingredients

• 3 red bell peppers, seeded and halved
• 3 yellow squash, sliced lengthwise into 1/2 inch thick rectangles
• 3 zucchini, sliced lengthwise into 1/2 inch thick rectangles
• 3 Japanese eggplant, sliced lengthwise into 1/2 inch thick rectangles
• 12 cremini mushrooms
• 1 bunch asparagus, trimmed
• 12 green onions, roots cut off
• 1/4 cup plus 2 tablespoons Fustini's Tuscan Herb olive oil
• Fustini's Grilling Rub spice blend
• 4-5 tablespoons Fustini's Sicilian Lemon balsamic
• 2 garlic cloves, minced
• 1 teaspoon chopped fresh Italian parsley leaves
• 1 teaspoon chopped fresh basil leaves
• 1/2 teaspoon finely chopped fresh rosemary leaves