• 1/4 Cup red wine vinegar

• 2 Tablespoon Dijon mustard

• 1 Clove garlic, minced

• 1/2 Teaspoon kosher salt

• 1/4 Teaspoon ground black pepper

• 2 Tablespoon lemon juice

• 1 Teaspoon honey

• 1 Teaspoon Dill Weed, fresh

• 1 Teaspoon chives, chopped

• 1/2 Cup olive oil

• 1 Whole Bag of Tri-Color Baby Bell Peppers, Cut in Half

• 2 Bunch Baby Carrots with Tops

• 2 Whole Packages of Baby Squash, Cut in Half

• 1 Whole Bag of Baby White Onions, Peeled

• 1 Whole Bag of Baby Red Onions, Peeled

• 1 Pound Snow Peas, fresh

• 1 Whole Carton of Tri-Color Cherry Tomatoes

• 1 Can ears fresh corn

• 1 Whole Baby Eggplant, Cut in Half

• To Taste kosher salt

• To Taste black pepper

Steps

1

When ready to cook, set temperature to High and preheat for 15 minutes. Place your Z Grill grill basket on the grill to preheat.

2

For the Lemon Herb Vinaigrette: Whisk red wine vinegar, dijon mustard, garlic, salt, black pepper, lemon juice, honey, dill and chives together in a small bowl.

3

Slowly add olive oil into mixture while whisking. Pour dressing into a sealable jar and shake until emulsified. Set aside.

4

Toss all vegetables in olive oil and season to taste with salt and black pepper. Place all vegetables in Z Grill Grill Basket, close lid and grill for 5 minutes.

5

Open grill and stir vegetables. Close lid and grill for 5-10 more minutes. Remove from grill and toss with Lemon Herb Vinaigrette.

6

Serve hot, or allow to cool to room temperature, refrigerate and serve cold. Enjoy! *Cook times will vary depending on set and ambient temperatures.