Grilled Vegetables

Instructions

1. Peel the asparagus and remove the woody ends.
2. Slice the onion into rings.
3. Remove the seeds from the pepper and cut the pepper into large flat strips.
4. Cut the zucchini and eggplant lengthwise into large flat slices.
5. Brush the vegetables with 2 tbs of olive oil. The vegetables can either be cooked on a barbecue or grilled in an oven preheated to 200°C, 390°F or gas 7 for around 20 minutes.
6. Season with salt and pepper.
7. A bit of olive oil and lemon juice can be drizzled over to serve if desired.