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Special Grilled Veggies Recipe

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"I fixed this colorful side dish on Father's Day one year and it has been requested many times since," says Kimberly Hennes-Skar of Minot, North Dakota. "It goes well with any grilled meat, chicken or seafood. It's easy to prepare but looks like you spent a lot of time on it."

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4-6 Servings
Prep: 15 min. + marinating Grill: 10 min.

Ingredients

1/2 cup red wine vinegar
1/4 cup Crisco® Pure Olive Oil
2 garlic cloves, minced
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1 pound fresh asparagus, trimmed
1 large red onion, sliced and separated into rings
1 large sweet red pepper, cut into 1-inch strips
1 large sweet yellow pepper, cut into 1-inch strips

Directions

In a large resealable plastic bag, combine the first six ingredients. Add vegetables and turn to coat. Seal and refrigerate for 1 hour or overnight, turning once.
Drain and reserve marinade. Place vegetables in a grill basket or disposable foil pan with slits cut in the bottom. Grill, uncovered, over medium-high heat for 5 minutes. Turn; baste with reserved marinade. Grill 5-8 minutes longer or until the vegetables are tender. Yield: 4-6 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 121 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 45 mg sodium, 9 g carbohydrate, 2 g fiber, 2 g protein.

Special Grilled Veggies published in Quick Cooking May/June 2002, p10

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