Served as a side dish or main course, a quick sear or slow roast adds caramelized flavor to the season's finest produce.

ingredients

  • 1 large sweet onion, sliced into 1/4-inch rings
  • 2 organic peppers (red, orange or yellow), seeded, cored and cut in half
  • 4 portabello mushrooms, stems removed
  • 2 zucchini trimmed, sliced lengthwise into 1/4-inch planks
  • 2 yellow squash, sliced lengthwise into 1/4-inch planks
  • 1 pound asparagus spears, ends trimmed
  • 1 cup olive oil and balsamic vinaigrette dressing
  • 1 teaspoon each thyme, oregano and basil
  • Salt and pepper, to taste
  • Grill basket

directions

Combine first 6 ingredients in a bowl. Add vinaigrette, herbs, salt and pepper; mix well. Marinate for 1 hour or overnight in refrigerator.

Prepare a medium-hot fire in grill.

Place vegetables in grill basket (reserve marinade) and grill for 15 minutes, stirring 2 or 3 times. Place veggies on a platter and serve with extra marinade. If you don’t have a grill basket, the vegetables may be cooked directly on the grill.

Recipe reprinted by permission of Henry's Farmers Market. All rights reserved.

RecID 7137

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