Grilled Vegetables

By spend with pennies

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Ingredients

1 medium zucchini (sliced diagonally, Â½" thick)
1 small red onion (cut into wedges)
1 red bell pepper (or orange, cut into 1" wide strips)
8 ounces large fresh mushrooms ( halved)
1 bunch asparagus (trimmed)
4 Roma tomatoes (or 8 campari tomatoes)
2 tablespoons olive oil
1 tablespoon melted butter
1 tablespoon lemon juice
1 tablespoon fresh parsley (chopped)
2 cloves garlic minced
Â¼ teaspoon each salt & pepper (more to taste)
additional fresh basil and parsley for serving (optional)

Prep Time20mins
Cook Time10mins
Servings4

Instructions

Preheat grill to medium-high heat, about 375Â°F-400Â°F.

Place prepared vegetables in a large bowl or on a rimmed baking sheet.

Add the seasoning mix and toss well to coat.

Remove vegetables from the bowl and place them on the preheated grill (or in a grilling basket or on a grill mat).

Grill for 8-12 minutes (turning halfway through) or until cooked to desired doneness, removing vegetables as they are cooked.

Garnish with additional fresh herbs if desired. Serve warm.

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Side Dish

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