Veggies from the Grill Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
Instructions
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.
Transfer the vegetables to a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently.
Place vegetables in a serving bowl. Add vinegar and basil; toss to coat. Sprinkle with Parmesan cheese. Serve warm.
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