Fresh Grilled Vegetables

I love grilling in the summer time. The vegetables are fresh and beautiful, and grilling just enhances their flavors and preserves their integrity. Use your imagination and try this recipe with other vegetables too, like peppers and mushrooms.

Ingredients:

1 medium green zucchini
1 medium yellow zucchini
1 small eggplant
1 pound of green asparagus
3 tablespoons of Balsamic Honey-Mustard Dressing
1 tablespoon of herbs de Provence
Salt

Preparation:

1. Cut the zucchinis and eggplants on an angle (on a bias). The zucchini slices should be about 1/2 inch and the eggplant a 1/4 of an inch. I like leaving the skin on my vegetables, but if you prefer not to, peel them.

2. In a large ziplock bag add all the ingredients. Shake until all the veggies are evenly coated with the balsamic dressing and the herbs. The eggplant is like a sponge and will absorb the flavors beautifully.

3. Add the vegetables to a hot grill (if you do not have access to a grill, I recommend sautéing them separately, because the cooking time per veggie varies). Allow the vegetables to get some beautiful grill marks on each side, about 3 minutes on each side.

4. Serve this as a side dish or by itself, with a drizzle of good extra virgin olive oil and a sprinkle of sea salt.