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Our review of fancy grilling gear this past week combined with the—finally—warmer weather got us in the mood to fire up the barbecue. And I wanted to propose a super simple recipe for you. When I serve these marinated grilled vegetables, I invariably get "wows" and then get asked how I prepared them. They make for a beautiful presentation, are truly delicious (and healthy) AND leftovers, if you are so lucky, are fantastic in panini sandwiches, frittatas (add pancetta!), or salads.If you haven't grilled your vegetables this way before, you'll just go "duh" once you find out how simple it all is.

Marinated Grilled VegetablesPick any vegetable that will hold up on the grill. My favorites are:Portobello mushrooms, wholeBell peppers—in as many colors as you can find them, quarteredZucchinis—green and yellow, sliced lengthwise in about three long piecesAsparagus, wholeEggplant, skin on, sliced in about 1/2 inch thick roundsRed onions, peeled, sliced in about 1/2 inch thick rounds

Marinade1 cup olive oil1/2 cup balsamic vinegar3-4 cloves of garlic1 Tbsp dry mustardItalian spicesSalt and pepperMix all the ingredients for the marinade. Prepare all your chosen vegetables (I didn't have eggplant or onions on hand for this exercise, but these are usually our favorite. They absorb the marinate so well) and lay on a sheet pan. Drizzle on three of the marinade (Reserve the rest to serve with the cooked vegetables). Use a basting brush to try to cover all veggie surfaces. Allow to marinate for four to five hours. Grill, serve, and enjoy!

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