Grilled Vegetable Stacks with Chili Mayo

                        

                           

                              
                           

                           

                              
The perfect dish to serve for appetizers under the stars with friends or a private vegetarian dinner.
Vegetables

2 Red Bell Peppers, quartered, seeded
1 Eggplant, top removed, sliced lengthwise
2 Zucchinis, sliced lengthwise
10 spears Asparagus
1 Red Onion, thick sliced rounds
3 oz Arugula, washed, dried
3 tablespoons Olive Oil
2 tablespoons Lime Juice
Sea salt and cracked pepper

Dressing

1 tablespoon Honey    
1 teaspoon red chili flakes
½ cup mayonnaise

Method:

Pre-Heat a Gas or Charcoal Grill to high heat.  Place all vegetables except Arugula in a bowl and toss with oil, lime juice, salt and pepper to coat.  Cook for 5-6 minutes on the grill or until tender.  While cooking combine mayo ingredients in a bowl and set aside. To serve divide vegetables among four large plates with Arugula and top stack with chili mayo.