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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I fixed this colorful side dish on Father's Day one year and it has been requested many times since, says Kimberly Hennes-Skar of Minot, North Dakota. It goes well with any grilled meat, chicken or seafood. It's easy to prepare but looks like you spent a lot of time on it. Ingredients:
1/2 cup red wine vinegar |
1/4 cup olive oil |
2 garlic cloves, minced |
1/2 teaspoon lemon-pepper seasoning |
1/2 teaspoon dried basil |
1/2 teaspoon dried thyme |
1 pound fresh asparagus, trimmed |
1 large red onion, sliced and separated into rings |
1 large sweet red pepper, cut into 1-inch strips |
1 large sweet yellow pepper, cut into 1-inch strips |
Directions:
1. In a large resealable plastic bag, combine the first six ingredients. Add vegetables and turn to coat. Seal and refrigerate for 1 hour or overnight, turning once.
2. Drain and reserve marinade. Place vegetables in a grill basket or disposable foil pan with slits cut in the bottom. Grill, uncovered, over medium-high heat for 5 minutes. Turn; baste with reserved marinade. Grill 5-8 minutes longer or until the vegetables are tender. Yield: 4-6 servings.
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