Grilled Vegetables- Balsamic oil

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Slice the zucchini and eggplant into 1/4” rounds. Slice the very top of the mushroom off and stem, then cut in half width-wise

Step 2

Lay all veg out on tinfoil and sprinkle generously with fine grain salt (asparagus too). Flip veg and repeat on other side. Wait 40m-1h.

Step 3

Use paper towel to mop up excess water and layer veggies up (eggplant and zucchini on bottom, then mushroom, then asparagus) with paper towels in between

Step 4

Whisk up oil, vinegars, and oregano

Step 5

Heat grill to a steady 410. Spray grill with oil and lay out the asparagus. Cook 5 mins. Then baste mushrooms, put on grill and cook 5 mins per side, basting as you go. Carry on until all veggies are done. Then plate it all and give everything but the asparagus one more baste