One of the best parts about spending a week at my cottage is enjoying all the delicious salads and veggie dishes that my aunt and grandmother keep in their regular rotation. This year I enjoyed some fantastic salads, but these fantastic roasted vegetables took first place by a mile. They’re tender and smokey, with a fantastic dash of high quality balsamic vinegar that brings everything together in a delicious, tangy burst of deliciousness.

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You can really use any vegetables you’d like to for this. I love zucchini, broccoli, onions, green beans, bell peppers, mushrooms, and asparagus. Choose veggies you love that will stand up to the flame. And dust them with some spices you like. I’m in love with a bit of smoked sea salt, black pepper, and a great chili lime seasoning I got from The Silk Road in Calgary.

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Then, you’ll need one of those awesome perforated BBQ woks—those things are magic. They let the flames get right in there with the veggies, and let the juices drip out so the flavours concentrate. In the end you have yourself the best basket of vegetables you’ve ever had—tender and flavourful, perfect as a side dish, or a filling for a wrap, or a side for your morning eggs. Yum!

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Amazing BBQed Vegetables

5–8 cups chopped vegetables (I like zucchini, carrots, green beans, broccoli, bell peppers, mushrooms, and asparagus)
2 tbsp olive oil
Seasoning of choice (I like smoked sea salt, black pepper, and chili lime seasoning)

High quality balsamic vinegar, to dress (it should be nice and viscous and sweet)

Heat the BBQ to medium high while you chop the veggies.

Toss the veggies in the olive oil and spices in the BBQ basket.

Cook on the BBQ over medium high heat, stirring every four minutes or so, until you’ve got some nice little lightly charred bits, and everything is tender and vibrantly coloured.

Remove from the heat and toss with the balsamic vinegar.

Serve and enjoy!

Tip: If you don’t have a BBQ basket, poke a couple holes in a sturdy tin foil roasting pan and use that instead!

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