INGREDIENTS
1 tbsp
Adobo from chipotle in
1
bunch Asparagus
4
Japanese eggplant
1
Lime (juice of half a lime)
2
Red bell peppers, seeded and cut into quarters
1
Yellow or red onion, large
2
Zucchini
1
bottle Balsamic vinegar
1 cup
Mayonnaise
1
Kosher salt
1
Pepper
1
Salt
3 tbsp
Olive oil, extra -virgin