Summer Grilled Vegetables

This is a very easy accompaniment to almost any grilled fish or meat. It's fine to chop all the veggies, toss with a bit of oil and then let them sit in the fridge until it's time to grill.

INGREDIENTS

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

  • Mushrooms
  • Zucchini
  • Sweet or red onion
  • Sweet peppers (red, orange or yellow)
  • Asparagus
  • Whole cherry tomatoes
  • Eggplant

Icing

SAUCE

toppings

dressing

  • 2 shallots
  • 2 - 3 tsp grainy mustard
  • 1/3 canola oil
  • 1/4 c apple cider vinegar

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INSTRUCTIONS

  1. Chop all the veggies in bite sized pieces and toss in a few tbsp of canola oil - set aside until ready to grill.
  2. Sauté the shallots in 2 tbsp of canola oil until soft.
  3. Turn off the heat and add the mustard, more oil and vinegar to the shallots. Set aside until veggie are cooked.
  4. Grill the veggies on the BBQ in a foil pan or veggies basket.
  5. Once the veggies are el dente, toss in the dressing and serve.

TIPS & HINTS

I always pull my meat off and do the veggies while the meat rests. If I'm serving this with roast chicken, I grill the veggies in the pan that I cooked the chickens in!