Barbequed Vegetables Recipe

Preheat the grill to warm.
Lay 6 asparagus out side by side on your work surface.
Pierce them cross wise with skewers near their tops and bottoms to hold them together in a raft.
Do the same thing a second time with the remaining asparagus.
Brush them well with oil and season.
Slice the egg plant thinly lengthwise to make large, thin flat slices.
Brush them with oil.
Do the same thing with the zucchini.
Brush the mushrooms with extra virgin olive oil.
Slice the egg plant thinly lengthwise to make large, thin flat slices.
Brush them with oil.
Do the same thing with the zucchini.
Brush the mushrooms with extra virgin olive oil.
Peel the garlic cloves and thread four per person onto a skewer and brush with extra virgin olive oil.
Wrap them loosely with tin foil.
Oil the grate and put the vegetables on it.
Place the eggplant and zucchini slices at 45 degrees to the grate so which it is easy to create a pretty seared pattern when you turn them.
Put the mushrooms cap side down to begin with.
After the asparagus have begun to brown and crisp, turn them and baste them with oil again.
Do the same with the mushrooms and rotate the eggplant and zucchini 90 degrees to get the cross-hatching pattern.
After 5 min remove the foil from the garlic and allow them to brown slightly.
Flip the zucchini and eggplant slices.
Check the mushrooms for doneness.
Serve all the vegetables together on a large platter and drizzle with finest quality extra virgin olive oil.
Preparation time is 30 min.