Grilled Vegetables

INGREDIENTS:

• 2 zucchini squash sliced lengthwise or across

• 1 box of baby portabello mushrooms

• 1 red bell pepper sliced in large chunks

• 1 yellow bell pepper sliced in large chunks

• 10 stalks of asparagus

• 2 ears corn on-the-cob sliced into large medallions

• 1 stalk of cherry tomatoes on the stalk

• Kosher sea salt (or truffle salt optional)

• Fresh ground black peppercorns

• Extra Virgin Olive Oil

• Balsamic Vinegar (drizzle after grilling)

DIRECTIONS:

1. Prior to getting the grill up to temperature, wipe olive oil on the grill grate to keep the vegetables from sticking.

2. Make sure grill is hot

3. Prep the vegetables (slicing, cutting, etc),

4. Drizzle olive oil and dust vegetables with a little kosher salt and fresh ground peppercorns.

5. Place vegetables on the grill grate and watch them (they cook fast). Flip over when grill marks are the color you like and repeat

6. Garnish with parsley and serve on a platter

7. I like to drizzle a little balsamic vinegar and grate a little parmesan cheese over the top of the vegetables right before serving

Things you'll need for this recipe...