Marvelous Mediterranean Vegetables

By Hester

Ingredients

• 3 large portobello mushrooms, sliced
• 1 each medium sweet red, orange and yellow peppers, sliced
• 1 medium zucchini, sliced
• 10 fresh asparagus spears, cut into 2-inch lengths
• 1 small onion, sliced and separated into rings
• 3/4 cup grape tomatoes
• 1/2 cup fresh sugar snap peas
• 1/2 cup fresh broccoli florets
• 1/2 cup pitted Greek olives
• 1 bottle (14 ounces) Greek vinaigrette
• 1/2 cup crumbled feta cheese

Details

Servings 9
Adapted from tasteofhome.com

Preparation

Step 1

In a large resealable plastic bag, combine the mushrooms, peppers and zucchini. Add the asparagus, onion, tomatoes, peas, broccoli and olives. Pour vinaigrette into bag; seal bag and turn to coat. Refrigerate for at least 30 minutes.
2. Discard marinade. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently. Place on a serving plate; sprinkle with cheese. Yield: 9 servings.

Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.