Great Grilled Vegetables

Great Grilled Vegetables

1 large sweet onion, sliced in rings (e.g. Vidalia)

2 or 3 colored peppers (red, orange or yellow), seeded, cored and cut in chunks

2 cups mushrooms, halved (or sliced portabella mushrooms)

1 zucchini and/or yellow squash, trimmed, sliced 1/2 inch thick

1 bunch asparagus spears, ends trimmed

2 to 3 cloves garlic, crushed

3 tbsp. olive oil (preferably extra-virgin)

3 tbsp. balsamic vinegar or lemon juice

Salt & freshly ground pepper, to taste

1 cup feta or goat cheese, crumbled (optional)

3 to 4 tbsp. fresh basil, chopped (see Note*)

1 tbsp. fresh oregano (see Note*)

In a large bowl, combine onions, peppers, mushrooms, zucchini or squash and asparagus. Add garlic, olive oil, and vinegar or lemon juice. Season with salt and pepper; mix well. Marinate at least 30 minutes (or cover and refrigerate overnight).

Transfer vegetables to a perforated grill basket, reserving any leftover marinade. Grill for 15 minutes, or until nicely browned, stirring 2 or 3 times. Remove from grill and transfer vegetable mixture to a large bowl. Add reserved marinade, cheese (if using), basil and oregano. Mix well.

Makes 6 servings.

*Note: If using dried basil and oregano, add them to the vegetable mixture before marinating, with the salt and pepper. Thyme and rosemary also make flavorful seasonings.