When we were in France a few years ago, this was served as the appetizer. Pre-grilled ahead of time, served at room temperature and ever so tasty. I absolutely loved this. Try it and serve on a pedestal cake plate for dramatic service.

 

When preparing to grill, brush a little olive oil over them and when cooked, brush with melted butter, season with salt and pepper.

 

Asparagus Spears

Snap off touch bases and precook for 2 minutes. Tie 3-4 bundles together with green onion tops. Grill 5 minutes. Set aside. Remove the onion tie.

Baby Carrots

Cut off the top, leaving about 1 inch. Wash and scrub only. Precook 3 minutes, Grill for 4-5 minutes. Set aside.

Eggplant

Cut off the top and blossom ends. Cut in 2/4 inch circles. Grill only for about 6-7 minuates. SEt aside.

Fennel

Cut off the feathery ends, snip of the stems. Precook whole bulbs 8 minutes. Cut into 6-7 wedges and grill for about 8-9 minutes.

Bell Peppers

Remove stems, quarter the peppers and remove seeds. Cut into 1 inch strips. Grill for about 8 minutes.

Little Baby Potatoes

Scrub only and pre cook for about 6 minutes. Drain and grill for about 6-8 minutes. Set aside.

Hard Boiled Eggs

Boil 6-8 eggs for correct doneness, peel and let cool down. Cut in quarters.

 

Serve on a platter or raised plate, with a mustard aioli. It is sooooo tasty. Beyond the above vegetables, have on hand radishes, pickles, crackers or baguette slices.