Salad Ingredients1 large sweet yellow onion, sliced2 green Zucchini, thinly sliced8 large field Mushrooms, quartered1 bulb fennel, sliced ¼ inch thick2 red peppers, sliced1 bunch asparagus cut into 2-inch pieces1 tbs. BBQ Seasoning2 tbs. olive Oil1 tbs. chopped fresh thyme½ cup crumbled goat’s cheese (optional)Salt and pepperMaple Balsamic Vinaigrette3 tbsp. maple syrup         ¼ cup balsamic vinegar2 tbsp. Dijon mustard1 tbsp. chopped fresh thyme½ cup olive oilsalt and pepperInstructionsIn 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 8Cuando te callas, TELODAS:D Hosted on Acast. See acast.com/privacy for more information.

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