Veggies from the Grill

Ingredients

• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon pepper
• ½ pound fresh asparagus, trimmed and cut into 2-inch pieces
• 1 medium yellow summer squash, cut into 1-inch pieces
• 1 medium sweet red pepper, cut into 1-inch pieces
• 1 medium sweet onion, cut into 1-inch pieces
• 1 cup quartered fresh mushrooms
• 2 tablespoons red wine vinegar (optional)
• 2 tablespoons minced fresh basil (optional)
• ¼ cup shredded Parmesan cheese

Directions

1. In a large resealable plastic bag, combine the oil, salt and pepper. Add the asparagus, squash, pepper, onion and mushrooms; seal bag and turn to coat.
2. Transfer the vegetables to a grill wok or basket. Grill uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently.
3. Place vegetables in a serving bowl. Add vinegar and basil; toss to coat. Sprinkle with Parmesan cheese. Serve warm.