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Marinate time: 1 hour - overnight, Prep time 20 minutes, Serves 4 1 large sweet onion, sliced into 1/4 inch rings 2 organic peppers (red, orange or yellow), seeded, cored and cut in half 4 portabella mushrooms, stems removed 2 zucchini trimmed, sliced lengthwise into 1/4” planks 2 yellow squash, sliced lengthwise into 1/4” planks 1 lb asparagus spears, ends trimmed 1 cup olive oil and balsamic vinaigrette dressing 1 tsp each thyme, oregano and basil salt and pepper, to taste grill basket Combine first 6 ingredients in a bowl. Add vinaigrette, herbs, salt and pepper; mix well. Marinate for 1 hour or overnight in refrigerator. Prepare a medium-hot fire in grill. Place vegetables in grill basket (reserve marinade) and grill for 15 minutes, stirring 2 or 3 times. Place veggies on a platter and serve with extra marinade. If you don’t have a grill basket, the vegetables may be cooked directly on the grill. |
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