BBQ Grilled Marinated Vegetables

Ingredients:
2 red bell peppers
2 yellow bell peppers
2 red onions
1 eggplant, halved lengthwise, then 0.5″ thick semi circles
2 zucchini, 1/3″ thick slices on diagonal
2 bunches asparagus, ends trimmed
200g (or 7 oz.) button mushrooms
¼ c. Garlic Olive Oil

Ingredients for Grilled Vegetable Marinade/Dressing:
⅓ c. Lemon White Balsamic
⅓ c. House Blend Olive Oil
1/2 tsp each salt and pepper
1 Tbsp. A Spice Affair Parsallot
1/2 – 1 tsp. chilli flakes or A Spice Affair Chili Crisp Seasoning (optional)

Instructions:
Place marinade ingredients in a jar and shake well. Set aside for 10 minutes. Keep vegetable pieces large for easy handling on the BBQ (so you don’t have to turn hundreds of pieces!) and so they don’t fall through the grills. Bell peppers – cut the “walls” off, then cut each one on the diagonal into fairly large pieces. Onion – keep the root end (hairy end!) intact. Peel, cut in half, then cut into wedges through the root end.

Brush BBQ grill lightly with oil, then preheat to high. Place vegetables in a very large bowl and drizzle with garlic oil. Toss in bowl till completely coated.

Place on BBQ and cook until tender crisp with charred edges – cook times below. Then remove into a large bowl. 

While vegetables are still hot, drizzle over dressing and toss. Set aside 10 minutes before serving.

*Served at the Prairie Oils BBQ Cooking Class