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6 baby zucchini, halved lengthwise, 1/2 pound
2 to 3 baby eggplants, thinly sliced lengthwise, 1/2 pound
12 baby portobello mushrooms, criminis
1/2 lemon, juiced
2 rounded teaspoons Dijon mustard
2 teaspoons grill seasoning, 2/3 palm full (recommended: Montreal Steak Seasoning blend by McCormick)
1 tablespoon Worcestershire sauce, eyeball it
1 large clove garlic, crushed
3 tablespoons extra-virgin olive oil
Preheat a grill pan, indoor or outdoor grill to medium high-high heat. Place the vegetables in a large plastic food storage bag. Mix dressing ingredients in a small bowl, stream in the extra-virgin olive oil and beat dressing with a fork. Pour dressing into the food storage bag and seal bag. Coat the vegetables evenly with dressing then grill vegetables a couple of minutes on each side until marked and tender. Arrange on a small platter.
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