Simply Irresistible Smoky Grilled Veggies

SIMPLY IRRESISTIBLE SMOKY GRILLED VEGGIES
Soaked wood chips
4 ears of sweet corn, shucked
1 of each color bell peppers (red, orange, yellow)
2 fresh zucchinis
2 yellow squash
1 (8-oz.) baby portabella mushrooms, halved
4-6 oz. fresh green beans, trimmed
6 jalapeno peppers, halved, seeded
2 large red onions, cut into wedges
10-12 whole garlic cloves
Olive oil
Kosher salt/black pepper
½ c. chopped smoked almonds
½ c. crumbled cotija or queso fresco
Balsamic glaze, optional garnish

1. Preheat grill to medium-high.
2. Brush grill with olive oil or canola oil.
3. Place wood chips int smoker box or foil tray.
4. Place corn, bell peppers, zucchini and squash in a large bowl.
5. Drizzle with olive oil and season with salt and pepper. Mix well.
6. Grill these veggies over direct heat until lightly charred and tender, 10-13 minutes, turning and removing as needed.
7. In another bowl, add mushrooms, green beans, jalapenos, onion and garlic, drizzle with olive oil and season with salt and pepper.
8. Place in a grill basked and cook until green beans are crispy-tender, mushrooms are browned and jalapeno/onions are lightly charred, 10-15 minutes, turning and removing as needed.
9. When cool enough to handle, cut corn cobs into 4 pieces, halve the bell peppers, slice zucchini and squash diagonally into four pieces and onion in wedges.
10. Combine corn, peppers, zucchini, squash, mushrooms, green beans, jalapenos, onions and garlic. Mix well and taste for seasonings.
11. Transfer to platter.
12. Top with almonds and crumbled cheese. Drizzle with balsamic glaze, if desired.
    *Serve warm or room temp. You can also change up veggies.