Servings: Serves: 6

2 Zucchini, cut lengthwise into ½ inch slices 2 Zucchini, cut lengthwise into ½ inch slices
2 Yellow Squash, cut in half lengthwise 2 Yellow Squash, cut in half lengthwise
1 Red Bell Pepper, remove stem and seeds, cut into quarters 1 Red Bell Pepper, remove stem and seeds, cut into quarters
1 Yellow Bell Pepper, remove stem and seeds, cut into quarters 1 Yellow Bell Pepper, remove stem and seeds, cut into quarters
1 Sweet Onion, cut into quarters and separated 1 Sweet Onion, cut into quarters and separated
1 bunch asparagus, ends snapped off 1 bunch asparagus, ends snapped off
3 T. Dijon mustard 3 T. Dijon mustard
⅜ c. Balsamic vinegar ⅜ c. Balsamic vinegar
⅜ c. Extra Virgin Olive Oil ⅜ c. Extra Virgin Olive Oil
1 t. pepper 1 t. pepper
½ t. salt ½ t. salt
Goat Cheese Crumbles (leave off for Whole 30) Goat Cheese Crumbles (leave off for Whole 30)

Whisk together mustard, vinegar, olive oil, salt and pepper.
Place cut vegetables on a foil lined tray and brush with mustard mixture.
Grill on medium for 5 minutes per side for the squash, about 4 minutes per side for the peppers and 3 minutes per side for the onion and asparagus.
Remove from grill, place on platter and sprinkle with goat cheese crumbles.