125 g Asparagus, cut into 3 ½-in (9 cm) lengths on a bias
125 g Carrot, 2 ½-in (6 cm) cuts on a bias
125 g (750 grams) Yellow bell pepper, cut into thick strips
125 g Broccoli florets, lightly blanched
125 g Fingerling potatoes, ½-in (1 cm) dice
15 ml (90 milliliters) Extra-virgin olive oil
10 ml
30 ml Balsamic vinegar
Procedure
Toss cut vegetables and potatoes in olive oil La Grille Montreal Steak Spice and balsamic vinegar. Allow to marinate 30-60 minutes. Grill over medium hot grill until nicely marked and tender.
