Ingredients

Vegetables
Zucchini
Yellow Squash
Asparagus
Red Onions
Red Bell Peppers
Fresh Mozzarella Perles                       

Dressing
Extra Virgin Olive Oil
Balsamic Vinegar
Garlic
Dried Oregano
Kosher Salt
Cracked Black Pepper

Procedure
The key to this dish is to find the freshest veggies possible. If, for example, Asparagus is out of season, then don’t use it. If you can find a good fresh Japanese Eggplant, then use it. Same goes with fennel. Slice zucchini and yellow squash ¼ to ½ thick and set aside. Cut off tough end piece of Asparagus and set aside. Rub olive oil into red peppers and set aside. And finally, remove papery skin from onion and carefully cut onion into 1/8ths, keeping the stem part on to keep the onion from falling apart. On a hot charcoal or gas grill, grill the zucchini and squash on both sides until you get nice grill marks.