Not only can you grill your meat and poultry, but it is a great way to cook your vegetables.  Using a marinade will bring out great flavors. 

You can use any kind of summer vegetable you like but it’s best to keep them larger as they will go directly on the grates.   

Another way you can do this is by using a skewer and then your veggies can be cut smaller. 

Vegetables for grilling: 

• 2 Red peppers, cut into wide strips 
• 1 lb. Asparagus, ends trimmed 
• 1 Zucchini, cut in half, then quarter each half 
• 1 Yellow Squash, cut in half, then quarter each half 

• 1 Red onion, cut into wedges through the root end (don’t cut off root!) 
• 8 oz. Mushrooms, left whole 
• 1 small Eggplant, cut in half and then cut in 1/2 semi circles 

Marinade: 

• ½ cup olive oil 
• ¼ cup balsamic vinegar 
• 1 teaspoon Dijon mustard 
• 2 teaspoons sugar 
• 2 cloves garlic, minced 

• ½ teaspoon dried basil 
• ½ teaspoon dried oregano 
• ½ teaspoon dried parsley 
• ½ teaspoon salt and pepper 

Directions: 

1. Cut all veggies as directed above. 

1. Place all marinade ingredients in a large bowl and whisk vigorously to combine. 

1. Place cut veggies into bowl with marinade and toss to coat, let sit for 20-30 minutes. 

1. Place veggies on medium heated grill, turning to brown (save marinade left in the bowl). 

1. Watch veggies, most will be done in 3-5 minutes on each side. 

1. Once veggies are done you can drizzle with the remaining marinade or save it for another batch to be grilled in the next 2-3 days. 

1. Serve promptly!