Fresh Herb Marinated Grilled Vegetables

½ cup canola oil (125 mL)

¼ white balsamic vinegar (60 mL)

¼ tsp salt (1 mL)

2 tsp maple syrup (10 mL)

1 clove garlic, minced (1)

2 Tbsp fresh chopped parsley (30 mL)

2 Tbsp fresh chopped mint (30 mL)

2 Tbsp fresh chopped dill (30 mL)

1 medium red onion, cut into 8 wedges (1)

1 red pepper, seeded and cut into 4 pieces (1)

1 yellow pepper, seeded and cut into 4 pieces (1)

1 medium zucchini, sliced lengthwise into ½ inch rectangles (1)

10 large mushrooms, cut in half (10)

1 bunch asparagus, trimmed (1)

1 bunch green onions, trimmed (1)
1. Combine all marinade ingredients. Mix well. Place vegetables into a large re-sealable plastic bag. Pour marinade over vegetables and marinate vegetables, refrigerated, for 30 minutes.
2. Drain vegetables and retain marinade to brush vegetables while they are cooking.
3. Preheat BBQ to medium-high heat. Grill vegetables in a barbecue grill pan until tender and lightly charred, about 8 to 10 minutes. Arrange vegetables on a platter. Serve vegetables warm or at room temperature.

Nutritional Analysis