Charred Spring Vegetables

8-10

2 cups                    mint leaves, chiffonade

1                            lemon

½ cup                     extra-virgin olive oil

3 tablespoons         Kosher salt

1 tablespoon           black pepper

6                            carrots

1                            spring onion

2                            medium zucchini

1                            bunch of asparagus

½ pound                 sugar snap peas

½ cup                     canola oil

½                           red onion

½ cup                     mint leaves for garnish

1. Chiffonade mint and add to mixing bowl.
2. Juice the lemon and add the bowl of mint.
3. Slowly drizzle in the olive oil while whisking the lemon juice and mint until combined.
4. Season with ⅓ salt and pepper
5. Set vinaigrette aside in refrigerator.
6. Scrub carrots and slice in half lengthwise.
7. Slice spring onion in half lengthwise.
8. Slice Zucchinis in quarters lengthwise.
9. Remove end pieces of asparagus.
10. Pick ends off sugar snap peas.
11. Set Clermont to 350°F, open the sear plate, and remove the two upper shelves.
12. On a large platter add the vegetables and drizzle with canola oil.
13. Season vegetables with salt and pepper.
14. Grill all vegetables (except sugar snap peas) directly over the fire for several minutes until just tender, turning occasionally, and moving off to the side once a bit charred.
15. Place grill basket over fire and add sugar snap peas.
16. Grill until just tender and charred.
17. Arrange charred vegetables on a platter, drizzle with mint vinaigrette.
18. Garnish with thinly sliced red onion and mint leaves.
19. Ready to serve.