Directions

1. Preheat your Napoleon P500 over high heat for at least 20 minutes.

For the “marinate then grill” method:

1. Pour just enough of the Smoke on Wheels BBQ Marinade over the veggies to coat.
2. Transfer to the grill and cook, turning occasionally as the veggies brown. When the veggies reach you desired doneness (softened but not soggy), remove from the grill.
3. Dice veggies and mix together. Drizzle with fresh lemon juice.

For the “oil, season then grill” method:

1. Coat all veggies in a thin layer of high heat oil, like avocado or grape seed oil. Season with Cattleman’s Grill Trail Dust All Purpose Seasoning.
2. Transfer to the grill and cook, turning occasionally as the veggies brown. When the veggies reach you desired doneness (softened but not soggy), remove from the grill.
3. Dice veggies and mix together. Drizzle with fresh lemon juice.

For the “grill dry then dress” method:

1. Season the veggie dry with the Cattleman’s Grill Trail Dust All Purpose Seasoning. You may need to press the seasoning in to get it to stick. It won’t stick to all surfaces.
2. Transfer to the grill and cook, turning occasionally as the veggies brown. When the veggies reach you desired doneness (softened but not soggy), remove from the grill.
3. Dice veggies and mix together.
4. To make the vinaigrette, combine 2-3 parts oil with 1 part lemon juice to a small bowl. Add aromatics (garlic, rosemary, etc.). Drizzle with honey. Season with Cattleman’s Grill Trail Dust All Purpose Seasoning. Whisk well, then dress the veggies with the vinaigrette.