• 1/2 cup olive oil
• 2 TB cidar vinegar
• Salt and pepper
• 3 red or yellow peppers, halved and seeded
• 3 green or yellow zucchini
• 1 dozen large asparagus spears
• 4 portabella mushrooms
• 4 TB Hot Squeeze

Place all vegetables in Ziploc bag. Drizzle with oil, vinegar and 1 TB Hot Squeeze. Allow to marinate at least one hour and up to four hours. Grill vegetables on medium heat. After they have been turned once drizzle with Hot Squeeze. Grill until done, approximately 7-10 minutes. Remove from grill, plate and drizzle with additional Hot Squeeze. Serve warm or at room temperature.

• Grilled Salmon or Pork Tenderloin
• Grilled Veggies
• Our Favorite Easy Appetizer
• Sweet Heat Chipotle Chicken Wings
• Turkey Chili
• Mashed Sweet Potatoes
• Hot Squeeze Glazed Grilled Salmon
• Roasted Asparagus with Hot Squeeze Drizzle
• Black Bean Chili and Black Bean Roll-ups
• Salad Vinaigrette with an Almost Empty Bottle of Hot Squeeze
• Grilled Shrimp, Corn, and Black Beans
• Lime-Jalapeno Dressing