I am a big fan of grilled vegetables. We grill year round, and I use this recipe often when entertaining. I love the charred flavor of the vegetables, and a drizzle of good quality balsamic vinegar adds just a touch of sweetness. 

 

You can use any vegetables that you like. These are the ones I use most often. I use the leftovers that we have in salads, pasta, and sandwiches. 

 

Yield 8 servings 

 

3 portabella mushrooms

4 small zucchini

1 bunch of asparagus

1 red bell pepper

1 yellow bell pepper

Olive oil 

Salt and pepper

Balsamic vinegar

 

Heat the grill on medium high. Bush all the vegetables with olive oil and season them lightly with salt and pepper. Grill vegetables on all sides until they get a nice char on the outside and slightly soften. 

 

Remove the vegetables from the grill. Add a little more salt and pepper and drizzle them lightly with more olive oil and some balsamic vinegar. Place them on a platter and serve. 

 

You can make these a day ahead of time. Keep refrigerated and let them come to room temperature before serving. Wait until serving time to add the additional salt and pepper and the drizzle of oil and vinegar.

 

Just Salt It, and enjoy!