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)
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.