Grilled Summer Vegetables with Blackberry Vinaigrette 

1 zucchini

½ purple eggplant

2 golden beets, peeled

1 large sweet potato

¼ cup avocado or vegetable oil, plus more for drizzling

¼ cup red wine vinegar

½ Tblsp honey

1 tsp dijon mustard

Salt and pepper

1 Tblsp Spiva Cooking Blackberry Seasoning

2-4 oz Chevre goat cheese (optional)

1. Cut the vegetables in ¼ inch thick slices. We enjoy cutting them “on the bias” so they are diagonal in shape.
2. Toss each vegetable separately with oil, salt and pepper so they are evenly coated and will not stick to the grill.
3. Preheat a blackstone grill, cast iron grill pan, or regular grill to a medium high heat.
4. Cook each vegetable on the grill in a single layer. Golden beets will take the longest, next sweet potatoes, followed by the zucchini and eggplant. You are looking for a nice golden exterior on each side and for the interior to be crisp tender, not mushy but not crunchy.  
5. Remove the cooked vegetables from the grill onto a tray. We like to layer them in a spiral pattern on a large platter.
6. Make a quick vinaigrette by whisking the vinegar, honey, dijon, and blackberry seasoning together until thoroughly combined. Slowly drizzle in the oil while whisking vigorously until a dressing has formed. Drizzle all over the vegetables.
7. If desired, garnish with dollops of Chevre goat cheese.