Grilled Vegetables - cooking recipe

Ingredients

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

Preparation

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