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
2 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
INSTRUCTIONS
In a bowl, combine the vegetables and garlic
Drizzle with oil and toss to coat and sprinkle with parsley, salt, pepper, toss to coat.
Grill, covered, over indirect medium heat for 15-20 minutes or until vegetables are crisp-tender, stirring occasionally. Yield: 8 servings.
