Grill Your Veggies

Grilled Veggie Salad
Serves - 4

I make this grilled salad every summer up at my friend’s cottage. It is so simple, especially if you get someone else to stand over the BBQ while you lollygag in the lake sipping a cool cocktail.

1 red pepper - cut into quarters
1 orange pepper - cut into quarters
1 green pepper - cut into quarters
8 spears asparagus
1 tsp. Canola oil

Dressing:
2 Tbsp. balsamic vinegar
2 tsp. extra virgin olive oil
1 tsp. grainy Dijon mustard
1 tsp. honey
1 small clove garlic - crushed

Preheat BBQ to high.
In a large bowl or plastic bag, toss the veggies with the 1 tsp. canola oil or spray with canola spray.
Place veggies on grill, turn heat down to medium and close the lid.
Grill them until they are slightly blackened, approx 3 minutes, turn them over. Continue grilling till slightly blackened.
Remove from grill. Cut each cooked pepper into 4 pieces. Cut the asparagus into 4 pieces. Toss veggies with dressing - serve at room temperature.