1 lb zucchini, cut in half lengthwise & in 1/2 inch thick slices
1 lb bell peppers, cut into wide strips
1 large red or white onion, cut into 1/2 inch thick rounds
1/3 cup basil, chopped
2 tbsp olive oil, extra virgin
2 tbsp balsamic vinegar
2 garlic cloves, crushed
1 tsp sea salt
1/2 tsp ground black pepper
1 tablespoon SMAK DAB Mustard (Maple or White Wine Herb)
In a small bowl, whisk together Balsamic Dressing ingredients and set aside.
Preheat grill on low and spray with cooking spray. Place vegetables in a single layer on the grill, close the lid and cook for 12 minutes, flipping once. Vegetables should be tender to the touch, with nice grill marks. Cook longer if you like softer vegetables.
Transfer vegetables to a large bowl, pour Balsamic Dressing on top, sprinkle with parsley/basil and gently mix. Serve hot, warm or cold. Vegetables taste even better the next day as the flavors continue to “marry” each other.
Note: Substitute the peppers or zucchini in this recipe for mushrooms, corn, or fennel. Just make sure you cut the vegetables in chunks that will not fall through the gaps in the grill.