Barbecue Grilled Vegetables - Marinated

The most amazing grilled vegetables are charred on the BBQ or roasted in the oven. The best part, you only need minimal ingredients including olive oil, assorted vegetables and a great seasoning blend. We love WATC Potato and Veggie Seasoning. The extra twist with this recipe is that once the veggies are all grilled, you toss them into a simple lemon-oil dressing for an extra bit of WOW! Marinating AFTER grilling absorbs more flavour. A great make ahead side dish to serve with burgers or grilled meats.

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Best Vegetables For Grilling:

• zucchini
• mushrooms
• asparagus
• assorted sweet bell peppers
• eggplant
• red onion

Ingredients...

• 2 red bell peppers, see note below
• 2 yellow bell peppers, see note below
• 2 red onions, see note below
• 1 eggplant, coarsely chopped
• 2 zucchini, sliced on the diagonal
• 2 bunches asparagus, ends trimmed
• 8 oz mushrooms, cleaned
• 1/4 cup olive oil
• 4 tsp WATC Potato & Veggie Seasoning

• 1/3 cup lemon juice
• 1/3 cup Sarafino Otto Extra Virgin Olive Oil
• 2 tsp honey
• 2 cloves garlic, minced
• 1/2 tsp WATC Potato & Veggie Seasoning
• 1/2 - 1 tsp dried chili flakes
• Maldon Plain or Smoked salt flakes
• Freshly chopped parsley

Method...

1. Marinade: In a bottle or Salad Dressing Mixer bottle, combine lemon juice, olive oil, honey, garlic,WATC seasoning and chili flakes. Shake well and set aside until ready to use.
2. Cutting Vegetables: Keep pieces large for easy handling. For bell peppers, cut the "walls" off the peppers, then cut each "wall" on a diagonal into fairly large peices. For red onions, keep the root "hairy end" intact. Cut off stem end, then cut onion in half lengthwise, peel and cut into wedges through the root end.
3. Grilling Vegetables: Preheat BBQ to HIGH. Place cast iron grilling pan on to preheat. Cook until tender crisp with grilled edges. Grill veggies in the following order: Asparagus and zucchini (2 minutes each side), Peppers, mushrooms & onions (3 minutes each side), Eggplant (10 minutes each side). 
4. While veggies are still hot, drizzle the prepared marinade over them and toss to coat. Let stand at room temperature for at least 10 minutes before serving. Turn out onto a platter, garnish with Maldon salt flakes and freshly chopped parsley.

Items You Need To Make This Recipe

• Kitchen Basics Salad Dressing Mixer Bottle
• Le Creuset Alpine Outdoor Collection Enameled Square Grill Basket