GRILLED GARLIC VEGETABLE SALAD

In the mood for a good dose of vegetables? Add a drizzle of Sous les oliviers Garlic Balsamic... you'll never look back!

INGREDIENTS

Dressing

• 1 pinch of crushed hot pepper flakes
• 5 ml (1 teaspoon) Dijon mustard
• 45 ml (3 Tbsp.) ITALIAN LAMBRUSCO HARVEST RED VINEGAR or GARLIC BALSAMIC VINEGAR
• 60 ml (¼ cup) GARLIC EVOO ou GARLIC & CHILI EVOO ou GARLIC & MUSHROOM EVOO or GARLIC CILANTRO EVOO
• Fleur de sel

Salad

• 454 g (1 lb) small asparagus, trimmed
• 2 zucchinis, cut in half lengthwise
• 2 bell peppers, cut into wedges
• 4 scallions
• 227 g (8 oz) white button mushrooms, halved
• 30 ml (2 Tbsp.) olive oil (your favourite)
• 500 ml (2 cups) cherry tomatoes, halved

DIRECTIONS

1. Grill the vegetables until they are tender, but still crunchy!

NOTES & TIPS

Add a drizzle of GARLIC BALSAMIC VINEGAR