Instructions

Wash, cut up, and place in a large bowl:

• 3 bell peppers (red, yellow, or orange),
• 3 small zucchini (cut ½" thick),
• ½ lb. fresh mushrooms,
• 1 purple onion (also called red or Italian),
• 1 lb. asparagus (ends snapped off).

Toss together with:

• a little olive oil (to lightly coat),
• a little salt and black pepper.

Pour vegetables into your fancy grilling pan and barbecue on medium-high for 15-20 minutes, stirring from time to time. With a few minutes to go, add:

• a handfull of cherry or grape tomatoes, previously tossed with olive oil, salt, and black pepper.

When veggies look cooked (soft and lightly charred), return to the bowl and toss with:

• more olive oil,
• a splash of balsamic vinegar,
• 2 cloves fresh garlic (minced),
• ½ tsp. salt and ¼ tsp. black pepper (or to taste).