Grilled Mediterranean Vegetables

By tbarg

TOH

Ingredients

• 3 lg portobello mushrooms
• 1 each, medium sweet red, orange and yellow peppers
• 1 medium zucchini
• 10 fresh asparagus spears, cut into 2in 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 Greek vinaigrette
• 1/2 cup crumbled feta cheese

Preparation

Step 1

Slice the mushrooms, peppers and zucchini; place in lg ziploc bag. Add the asparagus, onion, tomatoes, peas, broccoli and olives. Pour vinaigrette into bag; seal and turn to coat. Refrigerate for at least 30 minutes.
Drain vegetables and 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 serving plate; sprinkle with cheese.