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Ingredients

• 1 medium red bell pepper, stemmed, seeded, and cut lengthwise into 6 pieces
• 1 medium yellow bell pepper, stemmed, seeded, and cut lengthwise into 6 pieces
• 1 Belgian endive, trimmed and quartered lengthwise
• 1/2 pound portobello mushrooms, stems and gills removed
• 1 small (Japanese) eggplant, stem end removed, quartered lengthwise
• 1 small zucchini, stem end removed, quartered lengthwise
• 1/2 pound asparagus, cleaned, tough ends trimmed
• 1 small ripe red tomato, cored and cut into 1-inch wedges
• 1/3 cup rosemary olive oil
• 1 to 2 tablespoons balsamic vinegar
• course sea salt or kosher salt, to taste
• freshly ground black pepper, to taste
• fresh rosemary, for garnish
• 2 ounces shaved Parmesan cheese, for garnish

Description

Viking