Grilled Vegetable Medley
Makes 6 servings

Prep Time: 20 min.
Cooking Time: 12 min.
Grilling Time: 15 min.

Ingredients

• 1 - pound (24 spears) asparagus, trimmed, cut into 1-inch pieces
• 1 - medium (1 cup) carrot, sliced 1/4-inch
• 1 - medium onion, cut into wedges
• 1 - medium (1 cup) red bell pepper, cut into 1x1/4-inch strips
• 1 - Tablespoon chopped fresh oregano leaves*
• 1 - Tablespoon lemon juice
• 2 - teaspoons finely chopped fresh garlic
• 1/2 - teaspoon salt
• 1/8 - teaspoon pepper

Directions

Preheat gas grill on medium or charcoal grill until coals are ash white.

1. Place asparagus and carrot in 3-quart saucepan; add enough water to cover.
2. Cook over high heat for 4 to 6 minutes or until mixture comes to a full boil.
3. Reduce heat to medium. Cook for 5 to 6 minutes or until asparagus is crisply tender. Drain.
4. Place grilling basket onto grill; add cooked asparagus and carrot and all remaining ingredients.
5. Grill, stirring often, for 13 to 15 minutes or until vegetables are crisply tender.

Stove Top Directions:
In a 10-inch skillet or wok, heat 1 tablespoon oil in 10-inch skillet or wok; add carrot, onion, bell pepper, oregano, lemon juice, garlic, salt and pepper. Cook over medium-high heat, stirring often, 5 minutes. Add asparagus. Continue cooking, stirring often, for 8 to 12 minutes or until vegetables are crisply tender.

* Substitute 1 teaspoon dried oregano leaves.