Ingredients
1 Eggplant Diced
2 Large Onions Diced
2 Red or Yellow Peppers Diced
4 Zuchini Diced
1 Bunch Asparagus (1" slices)
1 lb Button Mushrooms (Chunked)
1/4 C Olive Oil
1/4 cup honey
1/4 cup fresh lemon juice
2 Tbsp. olive oil
1 tsp. ground cumin
1 tsp. ground coriander
1/4 tsp, cayenne pepper
Minced zest of 1 lemon
Preparation
Cut all of the vegetables and place in a very large bowl. Pour in olive oil and toss to coat. In a separate bowl mix the honey, lemon juice, olive oil, cumin, coriander, cayenne and zest. Using a hot grill with direct heat and a vegetable basket, quickly cook the vegetables. Give them as much charring as you like. Remove them into a bowl and toss with the dressing and serve immediately. With that many vegetables it will take several batches, but keep the finished vegetables warm in an oven as you go.
