Grilled Veggies That Bite Back

I was craving grilled vegetables one day, and as usual all the recipes I found didn't quite fit the bill or what I had in my fridge. So I came up with this. In proper portions it serves 6-8 but it was so yummy I couldn't stop eating and finished it all myself. Veggies are healthy, right? ;) I think it would be nice in a quinoa or couscous salad too. This is actually quite good served cool too. Prep time does not include marinating time.

• Ready In: 30 mins
• Serves: 6-8
• Yields: 3 cups, approx.

Ingredients

• 1⁄4 cup  chili paste, I use Rooster Brand Chili Garlic Sauce
• 2  tablespoons extra virgin olive oil
• 2  tablespoons liquid honey, I prefer unpasteurized
• 1⁄2 red bell pepper
• 1⁄2 orange bell pepper
• 1⁄2 yellow bell pepper
• 1⁄2 red onion
• 1⁄2 zucchini
• 1⁄2 cup cremini mushroom (or your favourite)
• 1⁄2 cup fresh green beans
• 1  tablespoon canola oil

Directions

1. In a small bowl, mix first three ingredients well and set aside.
2. Cut all the veggies into about 1 - 1 1/2 inch pieces, green beans can just be cut in half.
3. Add vegetables to a large bowl and pour sauce over and mix well.
4. Marinate veggies at room temperature for 20 - 30 minutes, or more, or less, or not at all if you don't have time :).
5. Meanwhile, preheat BBQ to about 350°F and coat grill basket with canola oil (or olive oil or Pam cooking spray).
6. Place marinated veg in grill basket and grill until golden, about 6-8 min, then flip and do other side.
7. (Do not turn lots, grill should be low enough to not burn. All grills are different, better to turn it down than flip too often).
8. Serve with your favourite grilled meat or grilled tofu for the vegetarians
   ….
9. Enjoy!