Grilled Vegetables Marinated in Garlic, Thyme and Extra Virgin Olive Oil--Serves 6

Ingredients
¼ cup of extra virgin olive oil
¼ cup of Dijon mustard
2 tablespoons of aged balsamic vinegar
1 tablespoon of minced shallot
1 tablespoon of crushed garlic
1 tablespoon of fresh thyme leaves-chopped
2 teaspoons of kosher salt
1 teaspoon of freshly cracked pepper
1 red bell pepper, seeded and halved
1 orange bell pepper, seeded and halved
3 zucchinis-cut lengthwise
3 yellow zucchinis-cut lengthwise
3 Portobello mushrooms-stems & gills removed
2 ears of corn, husks removed
1 bunch of asparagus

Procedure Make the marinade by placing the first 8 ingredients into a bowl and whisk. Place vegetables into a large roasting pan and pour marinade over vegetables and allow to sit for at least 30 minutes. Grill outside or broil or roast in your oven, until the vegetables are tender, about 10 minutes.

*Note: Remember vegetables cook at different times; items such as bell peppers, corn and mushrooms take longer. Zucchini and asparagus cook very quickly and should be placed on the grill about 10 minutes after the other vegetables.

Also remember to be creative, use any vegetable that you like. Fennel, endive, onions and radicchio are also delicious on the grill.

When removing the gills from the Portobello mushrooms, simply use a small spoon and scrape the dark brown furry part underneath the mushroom. This prevents the mushroom from bleeding brown juice on your platter and makes for a much more attractive presentation.