VARY THE VEGGIE ASSORTMENT ACCORDING TO TASTE AND WHAT IS AVAILABLE. FOR A MORE PRONOUNCED FLAVOR MARINATE OVERNIGHT.

8-10 LARGE MUSHROOMS

1 SMALL ZUCHINI

1 SMALL EGGPLANT

1 EACH RED, YELLOW, GREEN PEPPERS

10-12 ASPARAGUS SPEARS

1 RED ONION

12 CLOVES FRESH PEELED GARLIC

1/3 CUP OF BALSAMIC VINEGAR

1 tbsp DIJON MUSTARD

2 CLOVES GARLIC FINELY CHOPPED

2-3 tbsp CHOPPED FRESH CORRIANDR

¾ CUP EXTRA VIRGIN OLIVE OIL

Slice or quarter mushrooms depending on size. Slice eggplant and zucchini lengthwise and cut into ½ inch pieces.

Cut peppers into strips

Trim coarse ends off asparagus, and then blanch for 30 seconds, drain.

Quarter onions, slicing through the root so wedges hold together.

Blanch garlic in salted water for 4 minutes, drain.

Place veggies in grill basket and grill over medium heat turning/stirring periodically until lightly charred.

Transfer to dish and add enough vinaigrette to coat vegetables.

Toss lightly and serve at room temperature or cold.