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Nature's Seasons^® Grilled Vegetable Crudités
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Ingredients 1 large red onion, cut into 8 wedges 1 large green zucchini, cut on the bias into 1/2 inch thick slices 1 large of each red, green and yellow pepper, cut into 2 inch chunks 1 bunch (1 pound) asparagus, trimmed 1 medium eggplant, cut into 3/4 inch rounds 4 ears corn, shucked and cut into 2 inch rounds 2 tablespoons Morton^® Nature's Seasons^® Seasoning Blend 3 tablespoons olive oil 2 tablespoons apple cider vinegar 1 tablespoon chopped fresh herbs (basil, parsley, cilantro)

Directions 1. Preheat grill to medium-high (400°- 450° F). 2. In a large bowl toss onion, zucchini, red, green and yellow peppers, asparagus, eggplant and corn together. Season vegetables with Morton^® Nature's Seasons^® Seasoning Blend, olive oil and apple cider vinegar. Toss gently to coat. 3. Grill seasoned vegetables for 10 to 12 minutes per side, turning frequently, until lightly charred and tender. 4. Remove vegetables from grill and place in a large bowl. Season to taste with Morton^® Nature's Seasons^® Seasoning Blend. Add chopped fresh herbs and gently toss. Allow to cool slightly. 5. Arrange grilled vegetables onto a large platter. 6. Serve with Spicy Tapenade and Spinach Feta Dip.