Grilled Veggies Recipe
Every outdoor even, tailgate or otherwise, needs to serve veggies just as much as meat.
Ingredients
1 Portobello Mushroom Cap
1 Yellow Squash
1 Zucchini
1 Red Onion
1 Yellow Pepper
1 Red Bell Pepper
16 Asparagus Spears
4 oz. Italian, vinaigrette or citrus salad dressing
Directions:
Cut the yellow squash, zucchini, and red onion lengthwise, 1/4” thick.
Cut the yellow and red peppers into quarters, and discard the seeds and stem.
And remove the stem from the mushroom, and scrape off the soft flutes under the cap.
Marinate, in a bowl, all the vegetables with the dressing for an hour.
Place the veggies on the grill, until they are tender.
And Enjoy!
Yield: 4 servings
