Vegetables on the Flip

Try this next time you grill instead of some heavy, starchy potato thing. Or, how about these as part of an awesome grilled veggie sandwich on a great crusty bread? All it takes is a few minutes- just use any favorite vegetables.

Baste Ingredients:

• 1/2 cup butter
• 1/3 cup olive oil
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons Dijon mustard
• Juice of 1 whole lemon
• 1/3 cup scallions, thinly sliced

Vegetables:

• Eggplant - cut crosswise into 1/2 inch thick slices
• Red, yellow or green bell peppers - seeds removed and cut into quarters lengthwise
• Asparagus - end trimmed
• Fresh corn - husks removed and cut crosswise into 4 pieces
• Red onion - cut into thick wedges
• Zucchini - ends trimmed and cut in half crosswise then quartered lengthwise

Preparation:

• Heat grill side to 7.
• Put all basting ingredients into a small saucepan.
• Heat over medium on the stove and stir well until sauce is smooth.
• Add vegetables to grill and baste tops of each with sauce.
• Grill until marks appear and they start to soften.
• Baste again and turn.
• Baste side that is now on top and finish grilling- baste before removing.
• Remove carefully to a platter- remember 'presentation is everything'- make it look nice.