Grilled Vegetables

This is the best way to cook vegetables in the summer as grilling adds so much flavour!  Each person in our family has his/her own preference for grilled vegetables.  I really like grilled zucchini, portobello mushrooms and peppers topped with a homemade balsamic dressing.  My daughter likes asparagus and green beans grilled in a barbecue wok and sprinkled with some lemon juice.  My husband likes to top everything with some feta cheese after grilling.  Take an assortment of vegetables that you like and go for it!

• Cut the end off the portobello mushroom and scrape off the gills.  Clean out the insides of the peppers.  
• Cut the large vegetables into quarters.
• Brush all of the vegetables with some olive oil and season them with salt and pepper.
• Grill the larger vegetables directly on the grill, and the smaller vegetables in a barbecue wok.  Turn them so they do not get too charred.
• Garnish the vegetables with lemon juice, balsamic dressing and/or feta cheese.
• Serve alone or as a side with barbecued chicken, pork chops or steak.  

Suzie's Balsamic Dressing 

3 parts cold-pressed olive oil (3 tbsp)

2 parts balsamic vinegar (2 tbsp)

1 part maple syrup (1 tbsp)

Shake the ingredients together in a jar.  Serve on a salad or grilled vegetables.