Grilled Vegetables

Ingredients

• •2 bell peppers
• •1 large onion
• •1 medium eggplant
• •1 medium zucchini
• •½ lb asparagus
• •2 medium tomatoes
• •2 large portobello mushrooms
• •¼ cup olive oil
• •juice of lemon
• •1 pinch sea salt and freshly cracked pepper

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Method

From maplewoodroad.com — read the original

1. 1Start your charcoal or wood fire grill and create one or two hot zones (see article).
2. 2Clean, peel, and cut all vegetables and place in a bowl. Except for the onions, they easily fall apart when mixed in a bowl so I like to season them separately.
3. 3Add olive oil, salt, and pepper, and gently toss the vegetables with your hands, trying to evenly coat all veggies with oil.
4. 4Add more olive oil if needed.
5. 5Once your charcoal or wood is ready, add lightly oiled cooking grate and wait a few minutes to heat up (that will give you the nice looking grill marks).
6. 6Add vegetables and cook one side at the time. If they char too quickly, move them to a less hot zone on the grill. (for cooking times for a variety of different vegetables, see full article at
7. 7Once they’re all done, transfer in a big bowl and sprinkle some flaky sea salt on top.
8. 8Squeeze the juice from a half lemon or lime over the veggies and serve as such or with a homemade chimichurri sauce.