Recipe: Grill Roasted Vegetables

Grill Roasted Vegetables

2 Bell Peppers (I prefer Red, Yellow, or Orange)
1 Vidalia Onion
1 Bunch of Asparagus
1 Zucchini
1 Cup Whole Garlic Cloves
4 Tbls Olive Oil
4 Tbls Balsamic Vinegar
Salt and Pepper

Slice peppers into large pieces, approx 1" x 1".
Chop onion into large pieces
Cut Asparagus into 2" pieces
Slice the zucchini lengthwise, then slice into 1/2" half moon slices

Combine all ingredients in large bowl (or 1 gal ziplock bag). Add 2 tsp. salt, and generous amount of fresh ground pepper. Let marinate for min 30 min.

On the grill using a HOT fire and a shaker basket, add the vegetables and reserve the oil and vinegar in the bowl. You do not want to dump the oil mixture onto the fire. Cook until slightly charred (10-15 min) then return to the bowl with the oil and vinegar. Cover and let stand for 5 min.