GRILLED SUMMER VEGETABLES WITH BALSAMIC VINAIGRETTE

By PamCallan

Ingredients

• 4 small zucchini, cut lengthwise
• 1 red onion, sliced thin
• 2 yellow summer squashes, sliced thin
• 2 firm, ripe tomatoes, sliced in 1/4 inch slices
• 1/2 pound fresh asparagus spears, trimmed
• 2 Portobello mushrooms, sliced into 1/2 inch pieces
• 2 red or yellow bell peppers, sliced into thin slices
• 1 1/2 Tbsp. olive oil
• 3 Tbsp. balsamic vinegar
• 1 tsp. sea salt
• 1 tsp. fresh black pepper
• 2 tsp. garlic, chopped

Preparation

Step 1

Place all vegetables in large bowl.
Add remaining ingredients; mix well with hands to evenly coat all vegetables.
Grill on medium heat for 5 minutes on each side. Check frequently to avoid burning.
Transfer to serving platter.

Note: May be made ahead of time and served at room temperature. Use leftovers in sandwiches or salads.