carrots, cut into coins (or baby carrots)
bell peppers, cut into big chunks
Tuscan Herb Olive Oil (or try your favourite herb Infused Olive Oil)
Cilantro Garlic White Balsamic (or try Oregano White Balsamic or Lemon White Balsamic)
Salt Cellar Lime Pepper Spice Blend (or try Oregano Spice Blend)
Put all cut up vegetables into a large bowl. Drizzle on the olive oil until well coated. Splash in some balsamic vinegar and sprinkle with spice blend of choice. Mix well.
Put into a grilling basket or make a foil packet to put on the BBQ. Cook until the veggies are tender but still have a bit of crunch, approximately 15-20 min.
Variations: Use whatever veggies you have on hand. Zucchini, eggplant, green beans, mushrooms etc. If they are a softer vegetable cut into bigger pieces so they don’t become mushy.