- Level
- easy
- Prep Time
- 15 mins
- Cooking Time
- 10 mins
- Serves
- 4
Ingredients
- Dressing
- 3 tbsp
- olive oil
- 45 ml
- 2 tbsp
- lemon juice
- 30 ml
- 2 tsp
- honey
- 10 ml
- 1⁄8 tsp
- smoked paprika
- 1
- garlic clove, chopped
- Grilled Vegetables
- 2
- red bell peppers, halved and seeded
- 2
- zucchini, cut lengthwise into slices ½ inch (1 cm) thick
- 1
- small eggplant, cut lengthwise into slices ½ inch (1 cm) thick
- 1
- red onion, cut into slices ½ inch (1 cm) thick
- 3 tbsp
- olive oil
- 45 ml
- ¾ lb
- asparagus, trimmed
- 340 g
Directions
- Step 1
- Dressing
In a large bowl, whisk together all of the ingredients. Season with salt and pepper. Set aside.
- Step 2
- Grilled Vegetables
Preheat the grill, setting the burners to high. Oil the grate (see note).
- Step 3
- In a large bowl, toss the vegetables, except for the asparagus, with 2 tbsp (30 ml) of the oil. Season with salt and pepper.
- Step 4
- Place the vegetables directly on the grill and cook for 5 minutes.
- Step 5
- Meanwhile, in the same bowl, toss the asparagus with the remaining oil. Season with salt and pepper.
- Step 6
- Flip the vegetables over and add the asparagus to the grill. Continue to cook for 5 minutes or until the vegetables are tender.
- Step 7
- On a work surface, cut the vegetables into pieces. Place in the large bowl of dressing and toss to coat well. Adjust the seasoning. Serve with marinated grilled meats, if desired.
Tips
To make this recipe while camping, place a grill over hot coals once the flames of your fire have died down.
