I purchased my grill pan at Executive Chef for about $45. There are cast iron grill pans for over $100. To do this recipe you do need a grooved grill pan, which cooks on any stovetop.

Grilling oil:

1 tsp dry rosemary

2 TBS olive oil

Vegetables:

asparagus

zucchini, sliced fairly thick

yellow squash, sliced fairly thick

red onion, sliced

corn on the cob

Sauce:

Use the leftover oil/rosemary bowl (after you use it brush on the veggies)

Add 2 TBS balsamic vinegar

Juice of 1/4 fresh lemon

Instructions:

1. Heat the grill. Baste the sliced veggies with the rosemary olive oil.
2. Grill the veggies until they are just seared and tender, about 3- 5 minutes per side.
3. When veggies are cooked brush with the balsamic/lemon sauce.
4. Serve with rice.