Grilled Garden Vegetables
Yield: 8 Servings
2 cups Grape Tomatoes
1 Large Yellow Bell Pepper, Roughly Chopped
1 Large Red Bell Pepper, Roughly Chopped
1 Vidalia Onion, Roughly Chopped
2 Cups Cremini Mushrooms
4 Cups Chopped Fresh Asparagus
2 Tablespoons Olive Oil
1 ½ Tablespoon Country French Seasoning OR
1 Teaspoon French Grey Salt
1 Teaspoon Ground Pink Peppercorns
This simple recipe is one of the favorites here at the farm. With its bright colors and crunchy texture, it is a beautiful side dish – a real show stopper! And it also works well as a base for a grilled chicken or flank steak salad. You can also substitute our Great Lakes Seasoning or Lemon Grove Seasoning for a different take on this recipe
Combine all ingredients in a large bowl. Toss together until the vegetables are lightly coated with the oil. Set aside for 30 minutes.
Transfer to a large vegetable grill pan and place over a hot grill. Grill for 15-20 minutes until the vegetables have a slight char and are ‘crunchy tender.’ Serve family style on a large platter.