Spicy Grilled Mixed Vegetables

For this recipe we cut the vegetables into chunks for skewering and grilling ~

Red & Yellow Bell Peppers

Aubergine

Zucchini

Fennel bulb

For the marinade & reserve some for dipping

In a medium bowl combine the following:

2 Tbsp Just Jan’s Apricot Pepper

1 Tbsp Sirarcha

3 Tbsp Extra Virgin Olive Oil

1 Tbsp Balsamic Vinegar

1 pinch Salt

Fresh ground pepper

Toss the cut up veggies in the marinade and place on skewers.   Fire up the grill and cook on medium heat for 8-10 minutes, turning once mid-way through the cooking time.

Either drizzle the reserved sauce or use for dipping.