Grilled Vegetables

• For the rub
• 2 tablespoons dried parsley
• 2 tablespoons dried rosemary
• 2 tablespoons garlic powder
• 1 tablespoon kosher salt
• 1 tablespoon dried sage
• 1 tablespoon dried thyme
• 1 1/2 teaspoons pepper
• For the vegetables
• 3 tablespoons olive oil
• 1 eggplant, cut into 1/2 inch rounds
• 2 zucchini, cut into quarters, lengthwise
• 1/2 lb asparagus, woody stems removed
• 1/2 lb mixed mushrooms
• 1/2 lb cherry tomatoes

1. To prepare rub, combine parsley, rosemary, garlic powder, kosher salt, sage, thyme and pepper together in a bowl.
2. Rub can keep in an airtight container for 6 months.
3. To prepare vegetables, pour olive oil in a large zip-lock bag or marinating dish.
4. Add vegetables and seal bag, massaging and turning bag.
5. Open bag and sprinkle 1 Tablespoon of the rub mixture onto the vegetables in the bag.
6. Prepare grill.
7. Place vegetables in a grill basket and place on grill.
8. Cover and grill for 8 to 15 minutes, turning a few times.
9. Remove vegetables to a platter or serving dish.

rub, parsley, rosemary, garlic, kosher salt, sage, thyme, pepper, vegetables, olive oil, eggplant, zucchini, mixed mushrooms, cherry tomatoes

Taken from www.food.com/recipe/grilled-vegetables-426385 (may not work)