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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Bright asparagus, yellow summer squash and other vegetables get flame-broiled treatment in this must-try side dish. The grilled specialty gets a flavor boost from red wine vinegar, basil and a sprinkling of Parmesan cheese. Ingredients:
2 tablespoons olive oil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces |
1 medium yellow summer squash, cut into 1-inch pieces |
1 medium sweet red pepper, cut into 1-inch pieces |
1 medium sweet onion, cut into 1-inch pieces |
1 cup quartered fresh mushrooms |
2 tablespoons red wine vinegar |
2 tablespoons minced fresh basil |
1/4 cup shredded parmesan cheese |
Directions:
1. In a large resealable plastic bag, combine the oil, salt and pepper. Add the asparagus, squash, red pepper, onion and mushrooms; seal bag and turn to coat.
2. Transfer the vegetables to a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently.
3. Place vegetables in a serving bowl. Add vinegar and basil; toss to coat. Sprinkle with Parmesan cheese. Serve warm. Yield: 6 servings.
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