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.