In the mood for a good dose of vegetables? Add a drizzle of Sous les oliviers Garlic Balsamic... you'll never look back!
- 1 pinch of crushed hot pepper flakes
- 5 ml (1 teaspoon) Dijon mustard
- 45 ml (3 Tbsp.) ITALIAN LAMBRUSCO HARVEST RED VINEGAR
- 60 ml (¼ cup) PURE GARLIC OLIVE OIL
- Fleur de sel
- 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
- Grill the vegetables until they are tender, but still crunchy!
NOTES & TIPS
Add a drizzle of GARLIC BALSAMIC VINEGAR