1 each Portobello mushroom, yellow and green zucchini, red and yellow peppers
12 pieces Asparagus
3 tbsps Vegetable oil, divided
3 tbsps
1 tbsps each Cider vinegar and chopped chives
12 pieces Mini Bocconcini cheese
Procedure
Cut zucchinis into ½-in (1 cm) thick slices, cut peppers into ¼’s, peel the asparagus and trim the Portobello mushroom. Preheat grill to medium-high heat. Place all vegetables into large bowl; add 1 tbsp (15 mL) oil and 1 ½ tbsp (22 mL) seasoning. Mix well and set aside for 30 minutes. In a small bowl, whisk together vinegar, chives, remaining oil and seasoning.Grill vegetables on both sides for about 8 minutes.Cut Bocconcini into quarters and combine with vegetables and dressing. Mix well and let rest for 30 minutes before serving.
