Grilled Veggies

By TrayH

Ingredients

• Zucchini – 1 large
• Red Onion – 1 large
• Red Peppers – 2 large
• Asparagus – 1 bunch
• Portobello Mushroom – 2 large caps
• Olive Oil
• Balsamic Vinegar
• Salt/Pepper – to taste
• Onion Powder – 1 tsp.
• Garlic Powder – 1 tsp.
• Rosemary – 3 sprigs (optional)

Details

Adapted from expertgriller.com

Preparation

Step 1

* Wash vegetables under cold running water and pat dry.

* Cut zucchini in 1/2" thick diagonal planks.

* Snip off the woody ends of the asparagus leaving approximately 6" spears.

* Stem and seed the pepper and cut into 4 quarters.

* Skin the red onion and cut into 1/2" thick slabs.

* Leave Portobellos whole as these will be sliced after grilling (remove stem).

* Line the vegetables on a tray, brush both sides with olive oil, and season with salt, pepper, onion powder and garlic powder.

* Place vegetables on a hot, oiled grill and don’t move for 5 minutes to ensure nice grill marks. Add a  few sprigs of rosemary on grill for extra flavor. Turn vegetables once and remove after 2 minutes.

* Transfer to serving platter; discard any leftover rosemary. Slice Portobellos into 1/2” long strips.

* Drizzle olive oil and balsamic vinegar on vegetables and serve immediately.