Grilled Vegetables

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Grilled Vegetables

 

1/2 cup red wine vinegar

1/4 cup olive oil

2 garlic cloves minced

1/2 tsp dried basil

1/2 tsp dried thyme

/2 tsp lemon-pepper seasoning

1 pound fresh asparagus, trimmed

1 large red onion, sliced and separated into rings

1 large sweet red pepper, cut into 1-inch strips

1 large sweet yellow pepper, cut into 1-inch strips

 

In a large resealable plastic bag, combine the first six ingredients; mix well.

Add vegetables and turn to coat. Seal and refrigerate for 1 hour or overnight,

turning once.

 

Drain and reserve marinade.

Place vegetables in a grill basket or disposable foil pan with slits cut in the

bottom.

Grill, uncovered, over medium-high heat for 5 minutes.

Turn; baste with reserved marinade.

Grill 5 to 8 minutes longer or until the vegetables are tender.

 

Yield: 4 to 6 servings

 

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