This colorful veggie dish happened by accident. One evening, I didn’t have room on the grill for all the things I wanted to prepare, so I threw two of the dishes together and came up with this medley! It goes great with any grilled meat.
—PAM GASPERS HASTINGS, NE
START TO FINISH: 25 MIN. MAKES: 8 SERVINGS
1 pound fresh asparagus, trimmed
1 each sweet red, yellow and green pepper, julienned
1 cup sliced fresh mushrooms
1 medium tomato, chopped
1 medium onion, sliced
1 can (2 1/4 ounces) sliced ripe olives, drained
2 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon dill weed
1. In a disposable foil pan, combine the vegetables, olives and garlic; drizzle with oil and toss to coat. Sprinkle with parsley, salt, pepper, lemon-pepper and dill; toss to coat.
2. Grill, covered, over indirect medium heat for 20-25 minutes or until the vegetables are crisp-tender, stirring occasionally.