For the Bar-Bee

Grilled Mixed Vegetables with Dijon Vinaigrette:

• 8-10 Jumbo Mushrooms for stuffing, or large white mushrooms
• 8-10 shiitake mushrooms
• 1 small zucchini
• 1 small eggplant
• 1 each red and yellow pepper
• 10 to 12 thin asparagus spears
• 1 red onion
• 12 cloves of fresh peeled garlic

Dijon Vinaigrette:

• 1/3 cup balsamic vinegar
• 1 tablespoon Dijon mustard
• 2 cloves fresh peeled garlic, finely chopped
• 2 to 3 tablespoons fresh coriander (or arugula)
• 3/4 extra virgin Olive Oil

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• Slice jumbo and shiitake mushrooms into halves or quarters, depending on size.
• Cut zucchini and eggplant in half lengthwise, then cut into 1/4 to 1/2 inch slices.
• Cut red and yellow peppers in half. Remove seeds and cut each half into 4 strips.
• Trim course ends off asparagus, then blanch in boiling salted water for 30 seconds; drain.
• Slice top off onion and peel, keeping root end intact. Slice onion in half vertically through the root. Cut each half into quarters, cutting through roots so wedges hold together.
• Blanch garlic in salted boiling water for 4 minutes. Drain.

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• Place vegetables in grill basket and grill over medium-high heat, turning periodically, for 15 to 20 minutes or until tender and lightly charred.
• Meanwhile, prepare Dijon vinaigrette: Mix together vinegar, mustard, garlic and coriander. Gradually whisk in olive oil until thickened.
• Add enough vinaigrette to vegetables to coat. (Refrigerate any leftover vinaigrette for other use). Toss lightly and serve at room temperature.
• Makes 4 to 6 servings.

You may substitute green peppers if necessary since the coloured peppers are usually more expensive. I suppose you could use other types of peppers on the grill if you wanted to as well. .

Leftovers - tastes great cold. Can be used in a grilled veggie Sandwich, or you could even used the leftover grilled veggies and Dijon Vinaigrette in a cold pasta salad.