Why does the subject of vegetables inflame such passionate feelings? A brief, innocent mention of Brussels sprouts in a casual conversation can lead to long-winded diatribes about their vile smell and foul flavor.

One colleague even abhors "green things" to such a degree that he's limited his vegetable choices to three: tomatoes, corn and lettuce (which is also green but evidently bland enough to please his picky palate).

Then there's the contentious matter of a cooked vegetable's texture. To some, asparagus that's been cooked al dente is perfectly sublime. But to others, those same asparagus aren't tender-crisp at all but downright raw and inedible.

Fortunately, the field of vegetables is so vast, and their cooking methods so gloriously varied, that there's something for everyone.

GRILLED VEGETABLES WITH BALSAMIC AND OLIVE OIL

Makes 6 to 8 servings

Ingredients

1 pound medium-thick asparagus
3 red bell peppers, cut in half, stemmed and seeded
2 yellow summer squash, cut diagonally into ½-to ¾-inch slices
2 zucchini, cut diagonally into ½-inch slices
12 cremini mushrooms
12 green onions
About 4 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
¾ teaspoon kosher salt, divided
½ teaspoon fresh ground black pepper
1 teaspoon chopped fresh basil
1 teaspoon finely chopped fresh rosemary

Directions

1. Snap off ends of asparagus and wash well. If very sandy, let soak for a few minutes in cold water, agitating slightly. Drain, rinse and repeat if necessary. Wrap in paper towels and set aside.

2. Cut each bell pepper half into quarters and set aside. Prepare yellow squash and zucchini; set aside. Wipe mushrooms with a damp paper towel, trim stem ends and cut each in half. Trim and discard ends from green onions. Rinse well and pat dry.

3. Whisk together 2 tablespoons olive oil with balsamic vinegar, ½ teaspoon salt and a little pepper; set aside. Brush vegetables with remaining olive oil and sprinkle with remaining salt and pepper.

4. Prepare a charcoal or gas grill for medium-high heat, or preheat a ridged grill pan for 5 minutes on medium-high. Working in batches, grill vegetables until tender and lightly charred all over, about 8 to 10 minutes for bell peppers, yellow squash and zucchini; 5 to 10 minutes for asparagus; 5 to 7 minutes for mushrooms; and 4 to 5 minutes for green onions. Arrange on a platter, sprinkle with herbs and drizzle with dressing. Serve warm or at room temperature.

From "Everyday Italian" by Giada De Laurentiis