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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This colorful veggie recipe happened by accident. One evening , I didn't have room on the grill for all the things I wanted to prepare, so I threw two of the dishes together and came up with this medley. It goes great with any grilled meat. Ingredients:
1 pound fresh asparagus, trimmed |
1 each sweet red, yellow and green pepper, julienned |
1 cup sliced fresh mushrooms |
1 medium tomato, chopped |
1 medium onion, sliced |
1 can (2-1/4 ounces) sliced ripe olives, drained |
2 garlic cloves, minced |
2 tablespoons olive oil |
1 teaspoon minced fresh parsley |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon lemon-pepper seasoning |
1/4 teaspoon dill weed |
Directions:
1. In a disposable foil pan, combine the vegetables, olives and garlic; drizzle with oil and toss to coat. Sprinkle with parsley, salt, pepper, lemon-pepper and dill; toss to coat.
2. Grill, covered, over indirect medium heat for 20-25 minutes or until vegetables are crisp-tender, stirring occasionally. Yield: 8 servings.
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