Grilled Baby Vegetables

• 1/2 lb baby zucchini, halved lengthwise (6)
• 2 -3 baby eggplants, thinly sliced lengthwise, 1/2 pound
• 12 baby portabella mushrooms, criminis
• 1/2 lemon, juice of
• 2 teaspoons Dijon mustard
• 2 teaspoons grill seasoning, 2/3 palm full (recommended ( Montreal Steak Seasoning blend by McCormick)
• 1 tablespoon Worcestershire sauce, eyeball it
• 1 large garlic clove, crushed
• 3 tablespoons extra virgin olive oil

1. Preheat a grill pan, indoor or outdoor grill to medium high-high heat.
2. Place the vegetables in a large plastic food storage bag.
3. Mix dressing ingredients in a small bowl, stream in the extra-virgin olive oil and beat dressing with a fork.
4. Pour dressing into the food storage bag and seal bag.
5. Coat the vegetables evenly with dressing then grill vegetables a couple of minutes on each side until marked and tender.
6. Arrange on a small platter.

baby zucchini, eggplants, portabella mushrooms, lemon, mustard, grill seasoning, worcestershire sauce, garlic, extra virgin olive oil

Taken from www.food.com/recipe/grilled-baby-vegetables-167605 (may not work)