1/2 cup red wine vinegar
1/4 cup olive oil
2 garlic cloves, minced
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp lemon-pepper seasoning
1 pound fresh asparagus, trimmed (I used fresh green beans)
1 large red onion, sliced and separated into rings
1 large sweet red pepper, cut into strips
1 large sweet yellow pepper, cut into strips
In a large resealable plastic bag, combine the first six ingredients; mix well. Add the vegetables and turn to coat. Seal and refrigerate for 1 hour or overnight, turning once.
Drain and reserve marinade. Place vegetables in a grill basket or disposable foil pan with slits cut in the bottom. Grill, uncovered, over medium-high heat for 5 minutes. Turn; baste with reserved marinade. Grill 5-8 minutes longer or until the vegetables are tender. 4-6 servings
Here is another easy to prepare and clean up dish. You add all the ingredients to a large zip lock bag and I just cooked it on foil on the grill so there wasn't anything to clean up. I substituted green beans for asparagus because I am not a fan of asparagus. (there is a story there but I won't go into it right now :) This would make a great side dish next to anything you cook on the grill. Fresh, tasty and healthy.
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