Salad Ingredients

• 1 large sweet yellow onion, sliced
• 2 green Zucchini, thinly sliced
• 8 large field Mushrooms, quartered
• 1 bulb fennel, sliced ¼ inch thick
• 2 red peppers, sliced
• 1 bunch asparagus cut into 2-inch pieces
• 1 tbs. BBQ Seasoning
• 2 tbs. olive Oil
• 1 tbs. chopped fresh thyme
• ½ cup crumbled goat’s cheese (optional)
• Salt and pepper

Maple Balsamic Vinaigrette

• 3 tbsp. maple syrup         
• ¼ cup balsamic vinegar
• 2 tbsp. Dijon mustard
• 1 tbsp. chopped fresh thyme
• ½ cup olive oil
• salt and pepper

Instructions

In a large bowl toss all of the vegetables together. Season with bbq seasoning, olive oil. Toss. Place in a bbq basket.

Prepare the dressing.

In a bowl whisk together the maple syrup, balsamic vinegar, mustard and basil. Add the olive oil in a slow steady stream until incorporated and the dressing is emulsified.

Season to taste with salt and pepper. Preheat grill to medium high. Grill vegetables for 8 to 10 minutes per side until lightly charred and tender. Remove vegetables from the basket and place in a large bowl. Toss with dressing, fresh thyme and goat’s cheese. Season to taste with salt and pepper.

Serves 8

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