Marinated Grilled or Oven Roasted Veggies

Ingredients

  • 1 lb. fresh asparagus, trimmed and cut (discard stalks)
  • 1 red onion, cut into small chunks
  • 1 med. red pepper, sliced thin
  • 1 med. yellow pepper, sliced thin
  • any other veggies of your choice (mushrooms, broccoli, carrots, cauliflower)
  • grated parmesan or asiago cheese for garnish, optional

Marinade

  • 1/2 c. red wine vinegar
  • 1/4 c. Bertoli extra virgin olive oil
  • 2 Tbls. good balsamic vinegar (18 yr or older)
  • 2 cloves garlic
  • 1/2 t. dried basil (or 1/4 c. fresh, cut up)
  • 1/8 t. thyme
  • 1/2 t. lemon pepper

Instructions

Marinade: Mix vinegar, olive oil, garlic, basil, thyme and lemon pepper.

Put veggies in a zip lock bag and coat with marinade. Seal and refrigerate at least 1 hour, preferable overnight. Drain and reserve marinade.

GRILL METHOD: Place veggies in a large grill basket or foil pan (cut slits in bottom). Grill on med-high heat for 10-15 minutes. Turn and baste with leftover marinade. Grill for 5-8 minutes longer.

OVEN METHOD: Drain marinade and place veggies on a large shallow baking pan sprayed with non-stick spray. Bake at 425 degrees about 30 minutes or until roasted and veggies are tender.