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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is such a colorful and well flavored dish. Goes great with just about anything. Adapted from TOH Ingredients:
1 lb fresh asparagus, trimmed |
1 small sweet red pepper, sliced thin |
1 small yellow sweet pepper, sliced thin |
1 small green pepper, sliced thin |
1 cup sliced fresh mushrooms |
1 medium tomato, seeded and chopped |
1 medium red onion, sliced |
1 (2 1/4 ounce) can sliced ripe olives, drained |
2 garlic cloves, minced |
2 tablespoons extra virgin olive oil |
1 teaspoon minced fresh parsley |
1/2 teaspoon kosher salt |
1/2 teaspoon pepper |
1/4 teaspoon lemon-pepper seasoning |
1/4 teaspoon dill weed |
1 tablespoon butter |
1/3-1/2 cup parmesan cheese, grated (optional) |
fresh lemon juice |
Directions:
1. Line a grill pan with double layered aluminum foil and spray with Pam.
2. Combine the vegetables, olives and garlic in a large zip lock bag.
3. Drizzle with oil and toss to coat.
4. Sprinkle with parsley, salt, pepper, lemon-pepper and dill.
5. Toss to coat.
6. Grill, covered, over indirect medium heat for 20-25 minutes or until vegetablers are crisp-tender, stirring occasionally.
7. Half way through, dot the top with butter.
8. Just before removing from the grill add Parmesan cheese (if using) and a spritz of fresh lemon and grill another 1-2 minutes or until cheese melts.
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