Ingredients
Dijon Dressing
1/2 cup Butter or Butter subsitute
2 tbsps Balsamic Vinegar
1/3 cup Shallots, chopped
1/4 cup Olive Oil
3 tbsps Dijon Mustard
2 tbsps Lemon Juice, fresh
2 tbsps Thyme, chopped
Salt & Pepper, to taste
Vegetables
Depending on how many other vegetables you add to the grill:
1-2 large Red Bell Peppers, seeded, cut length-wise into 3/4-inch strips
1-2 large Yellow or Orange Bell Peppers, seeded, cut length-wise into 3/4-inch strips
2 lbs Asparagus spears, trimmed
Other vegetables you can add to your garden grill:
Mushroom Caps, without stems
Zucchini and Summer Squash, chunks or sliced
Red Onion, thin separated rings
Directions
Dijon Dressing
In a medium sauce pan, combine butter, vinegar, shallots, olive oil, mustard, lemon juice and thyme. Stir over medium heat until the butter is well-blended. Season with salt and pepper to taste.
Vegetables
- Place vegetables in a shallow, rectangular glass baking dish.
- Reserve half of the salad dressing, and pour the other half over the vegetables and turn to coat all sides. Let marinate for 15-30 minutes.
- Heat the barbecue grill to medium-high. Using a wire mesh or stainless grilling basket, place the marinated vegetables inside the the basket. Grill, basting with the marinate in the glass dish and cook until tender, about three minutes. Turn the vegetables over and grill and baste until done. Avoid overcooking. Depending on the size of the basket, you may want to cook the vegetables in batches for even grilling.
- Serve with the reserve dressing for dipping or drizzling over the vegetable medley on the serving platter or individual plates.
