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
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
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.