Grilled Asparagus Medley
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
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. Grill, covered, over indirect medium heat for 20-25 minutes or until vegetables are crisp-tender, stirring occasionally. Makes 8 servings.
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