Grilled Vegetables

Ingredients: 

• 2 pounds of assorted vegetables trimmed and cut into 2-inch pieces. We love asparagus, red bell peppers, yellow and zucchini squash, tomatoes, red onions, and baby carrots. You might love to add new red potatoes as well! 

• 8 Tb Meyer Lemon EVOO 

• 3 Tb lemon juice 

• 1 ¼ tsp ground Blue Canyon Farm Gourmet Lavender Pepper 

• 1 ½ tsp ground Blue Canyon Farm Herbs de Provence 

• 1 ½ tsp garlic minced 

• Lemon wedges (optional) 

Instructions: 

1. Whisk the Meyer Lemon EVOO, lemon juice, Gourmet Pepper, Herbs de Provence, and minced garlic together in a bowl to combine well.. Add the vegetables to the bowl and toss to coat. Cover and refrigerate for at least 20 minutes or up to two hours. 

2. Preheat a grill or grill pan to a medium-high heat. 

3. Add the denser veggies such as carrots or potatoes first and cook for 2-4 minutes. Then add the rest of the veggies. Cook for 3-5 minutes per side or until browned and tender. 

4. Place the veggies on a serving plate and dust lightly with additional gourmet pepper. 

5. Garnish with lemon wedges. 

*Note: Vegetables can be cooked directly on the grill or kabob style on skewers, too!