Megnificent Eats

Shawn and Bruno served this at a workout crew BBQ and I thought it was brilliant! It's a fantastic "make ahead" dish that is really good and served at room temperature. As can be well imagined, this is a wonderful accompaniment to almost any grilled fish or meat.

The only real trick is to grill the veggies in batches as they will all cook at varying rates.

INGREDIENTS

Any combination of summer vegetable is great - some ideas...

Mushrooms (small enough that they can be left whole)
Green or yellow zucchini (cut on a 45ᵒ angle for nice large slices)
Red onion (choose small ones if they are available)
Sweet peppers cut in chunks (not sliced)
Asparagus
Whole cherry tomatoes
Eggplant sliced from top to bottom (leave skin on)

Icing

SAUCE

toppings

dressing

1/4 c canola oil
3 tbsp balsamic vinegar
2 cloves of minced garlic
1 tbsp each of finely chopped fresh parsley and basil
1 tsp chopped fresh rosemary
salt and pepper
Extra sprigs of rosemary for garnish

Mix all ingredients together.

INSTRUCTIONS

Slice all the veggies as per the picture. For the red onions, cut the top off but leave the root end intact and then cut the onions into wedges (the number of wedges will depend on the size of the onions).
Brush the veggies with a bit of canola or olive oil and sprinkle with salt and pepper.
Grill the eggplant, asparagus and zucchini directly on the grill.
Grill the mushrooms, tomatoes, onions and peppers in baskets (separately).
Once all the veggies are cooked to your desired doneness (I prefer el dente) arrange them on a platter and then dress. It's ok to dress them an hour in advance do they marinate a bit. I use a squirt bottle but you could also use a brush.