Ingredients
5-6 medium sized asparagus trimmed
1 large eggplant sliced short length ½ inch thick
1 red pepper sliced long length 1 inch thick
1 yellow pepper sliced long length 1 inch thick
2 summer squashes sliced on an angle short length ½ inch thick
2 zucchinis sliced on an angle short length ½ inch thick
2 large red onions sliced ½ inch thick
1 sourdough baguette sliced on a diagonal short length
Extra virgin olive oil (for drizzle)
2-3 tablespoons of avocado oil for cooking
Your favorite tzatziki or hummus for dipping
Steps
Place the grill on medium heat and coat with a small amount (1 tbsp) of avocado oil to prevent sticking
On 2 cookie sheets, spread out all the chopped vegetables, coat with 1-2 tablespoons of avocado oil and season with sea salt and black pepper
Place all the vegetables on the grill and flip once vegetables soften and begin to char (approximately 8 minutes on both sides depending on vegetable)
Remove from grill once vegetables are fully cooked
If needed, add small drizzle of extra virgin olive oil to cooked vegetables and additional salt and pepper for seasoning
Plate on a cutting board and pair with a side of your favorite condiment. We recommend tzatziki or hummus.