Grilled Summer Vegetables

A great way to serve up seasonal vegetables at your next gathering.

2 bell peppers, cut into thick strips

2 medium zucchinis, sliced 1/4” thick

1 medium onion, sliced 1/4” thick

3 tbsp olive oil

1 tbsp balsamic vinegar

Sea Salt, to taste

Black Pepper, to taste

Preheat barbecue to medium-high.
Toss vegetables with oil. Place in a grilling pan.
Cook for 5 minutes, then turn using Grip & Grab. Continue cooking to lightly char vegetables, shaking pan frequently.
Drizzle with balsamic vinegar. Liberally shake Garlicky Dill Topper overtop and season with Sea Salt and Black Pepper. Remove from heat and serve.

Per serving: Calories 100, Fat 7 g (Saturated 1 g, Trans 0 g), Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 8 g (Fibre 2 g, Sugars 3 g), Protein 3 g.

Better Than Bacon Topper