4 medium potatoes, quartered (or 6 small-medium red)
2 Tbls. butter, melted
2 Tbls. olive oil
2 Tbls. lemon pepper
1 medium zucchini, sliced
1 small green & red pepper, cut in chunks
1 medium red onion, sliced in 1/2 inch slices
1 cup carrots, sliced thin (matchstick or round slices)
1/2 lb. asparagus tips (cut 2-3” from top of stalk) or substitute broccoli florets
Scrub potatoes and poke holes in each; semi-cook potatoes in microwave for about 2-3 minutes on high. Don’t let them get too soft. Cut into chunks.
Heat grill. Mix butter, oil and lemon pepper. Brush on vegetables.
Put in a grill pan or foil pan and grill 4 inches from medium heat for about 20 minutes, turning frequently until tender.