WHAT A WAY TO COOK IT'S SOOOOOOOOOO GOOOOOOD ENJOY DAN:

STEEL GRILL WITH ALL THE VEGETABLES IN THE GARDEN by CHEF DAN:
Serve 4-6
( it’s perforated design bring food in contact with flame to impart, a delicious, smoky flavor-without the risk of losing them to the fire.

INGREDIENTS: (use anything out of your garden)
1/3-cup olive oil
1 teaspoon lemon jest
2 teaspoons mustard
2 garlic cloves, chopped
1 tablespoon fresh rosemary
1 teaspoon red pepper flacks
3 tablespoons kitchen bouquet
1-pound zucchini, cut on the bias in 1-inch pieces
2 carrots, thinly sliced, on the bias in 1-inch pieces
1 onion, quarter
12 baby portabella mushrooms, quarter
1 red bell pepper, cut into bite size pieces
1/4-cup soy sauce
12 cherry tomatoes, halved
1-pound asparagus, spears cut on the bias in 1-inch pieces.

DIRECTIONS:
1. Turn barbeque onto medium-high.
2. In a bowl, add all ingredients and mix thoroughly.
3. Transfer the mixture to the steel grill fry pan.
4. Place directly on the flame of the barbeque.
5. Close barbeque lid.
6. Tossing occasionally, until browned and softened, 8-12 minutes.

7. If you add chicken or meat, marinate first and cook in the steel grill fry pan.
8. When cooked through, set aside and return to the pan the last 3 minutes of cooking.

ENJOY DAN: BON-APPETITE!!