Directions

1. Preheat grill to medium high heat.
2. Brush any dirt off the mushrooms. Cut in half lengthwise.
3. Trim woody stems off the bottom of the asparagus. Cut into large 3 inch pieces.
4. Cut broccoli into large florets.
5. Cut bell peppers in half lengthwise. Remove stems and seeds. Cut in large 2 inch squares.
6. Toss vegetables with half of the olive oil. Season with salt and pepper.
7. Place vegetables on grill until blistered and browned.
8. Remove from grill toss with remaining olive oil and balsamic vinegar. Season to taste with salt and freshly cracked black pepper.
9. Serve warm, chilled, or at room temperature.

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Directions

1. Preheat the broiler.
2. Melt the butter in a 10' nonstick skillet over medium heat.
3. Add the onion and saute until soft and translucent, about 3 minutes.
4. Add the asparagus and saute until just tender, about 6 minutes.
5. While the asparagus is cooking whisk together the eggs, heavy cream, parmesan cheese, salt and pepper.
6. Add egg mixture to the skillet and fold gently a few times to combine ingredients. Continue to cook until eggs are almost set.
7. Dot the frittata with goat cheese and place under broiler to finish cooking, until eggs are set and puffed, and goat cheese is lightly browned.
8. Remove from oven. Slide out of skillet onto a plate. Cut into wedges and serve.

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Directions

1.Preheat the grill to medium-high.
2.Mix the mascarpone with the mint, honey, cinnamon and lemon zest. Set aside until ready to serve.
3.Slice the peaches in half and remove the pits. Brush the peaches with canola oil. Season lightly with salt and black pepper.
4.Spray the grill well with pan spray.
5.Place the peaches, flesh side down, on the grill. Grill for 3-4 minutes, until slightly marked and softened.
6.Remove the peaches from the grill and place on a platter. Fill the cavity of each peach with a tablespoon of the mascarpone mix. Garnish the top of each peach half with a mint leaf. Serve immediately.