Tamagawa Salad

Ingredients

1/4 cup parsley, chopped
3/4 tb lemon juice
1 tsp garlic, minced
1/4 tsp crushed red pepper
1/4 cup extra-virgin olive oil
1/2 tsp salt
1/2 tsp ground pepper
1 red bell pepper, stemmed, seeded, and quartered lengthwise
1 zucchini, halved lenthwise
1/2 red onion, cut crosswise into 1/2 inch slices
2 eggplants, cut crosswise into 1/2 inch slices
250g asparagus, trimmed

Steps

1. Preheat grill to 210°C.
2. Combine parsley, lemon juice, garlic, crushed red pepper, olive oil, and salt and pepper in a medium-sized bowl.
3. Brush bell peppers, zucchini, onion, eggplant, and asparagus with the remaining olive oil; sprinkle with salt and pepper. OIl the grill rack. Place the peppers, zucchini, onion, and eggplant on the oiled rack; grill, covered, until the vegetables are tender but still hold their shape, 3-5 minutes per side, adding the asparagus half-way through. Grill the asparagus until tender and grill marks appear, 2-3 minutes on each side. Transfer the grilled vegetables to a serving platter. Serve with the parsley sauce.

Reference

Eating Well