Ingredients
The following ingredients have 4 Servings
- 12 button mushrooms (halved)
- 2 zucchini
- 1 bunch asparagus ((thick) )
- 1 red bell pepper
- 1 corn
- 1 tablespoon extra virgin olive oil
- 1 tablespoon freshly ground black pepper
- ¼ tsp salt
- For balsamic Vinegar sauce
- 3 tablespoon balsamic vinegar
- ¼ cup olive oil
- 2 garlic cloves minced
- ¼ tsp salt
- ¼ tsp salt
- 1 tbsp parsley
Instruction
- Prepare the grill with clean grates and preheat to medium heat, 350°F to 450°F.
- Trim the ends of the zucchini cut into 1/3" to 1/2" slices. Seeded and slice the red bell pepper and cut into quarters. Trim the ends of the asparagus.
- Remove husk or corn and slice the mushrooms into halves.
- Drizzle the vegetables with olive oil and sprinkle evenly with salt and pepper. Grill the vegetables with the lid closed until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers, and mushroom; 5-7 minutes for the zucchini, and asparagus.
- While the vegetables are grilling make sauce with balsamic vinegar, olive oil, salt, pepper and garlic clove minced . finally add some chopped parsley.
- Drizzle it into the vegetables while they are warm.