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BBQ Grilled Vegetables / The best dressed vegetables in town,

Some vegetables, potatoes and carrots, take longer to cook, so give them a head start by boiling a few minutes before grilling.

Once veggies are prepped and ready to go, aim for a nice, even char
to get a delicious smoky flavor that pairs perfectly with natural sweetness of the veggies.

Drizzling cooked veggies w/ dressing takes them to a new level. A little
bit of ol/oil and balsamic, or get creative w/ homemade pesto or aioli.

Ing Asparagus waxy Potatoes Red bell peppers Zucchini
Carrots Red onions Mushrooms Egg plant Bunch of fresh thyme

Dressing for Eggplant
2 x garlic cloves
1 cup olive oil
½ tsp smoked paprika
1 tsp oregano
2 tbsp Balsamic vinegar
6 tbsp Olive oil
pepper
salt

Dressings for all other veges
1 tsp Dijon mustard
⅓ cup balsamic vinegar
1 cup extra virgin olive oil
2 garlic cloves
Salt and pepper

Steps
Step 1
Simmer tender whole peeled potatoes, remove when just tender; cooked, not firm.
Repeat with cut carrots. Refresh with cold water, drain and set aside.

Step 2
Dressing whisk til it thickens a bit mustard, salt and pepper,
⅓ cup balsamic, 1 cup extra virgin olive oil, 2 grated garlic cloves.

Step 3
Eggplant dressing, blender 2 garlic cloves, olive oil, smoked paprika, s/p very smooth.

Step 4
For the BBQ, set the temperature quite high so you get the charred marks.
For potatoes, coat in olive oil and s/p before cooking.

Step 5
Cook eggplant dry then coat each side w/ dressing, then back on grill.

Step 6
For the other veges, coat w/ dressing; baste using thyme as
a brush. Or use kitchen brush; add dried thyme to dressing.

Step 7
Once cooked put them on the top level to stay warm, brush w/ dressing and a bit s/p,