1 lb. fresh asparagus, trimmed
1 each-red, green, yellow pepper, julienned
1 cup sliced fresh mushrooms
1 medium tomato, chopped
1 medium onion, sliced
1 can (2-1/4 oz) sliced ripe olives, drained
2 garlic cloves, minced
2 Tbsp olive oil
1 tsp minced fresh parsley
1/2 tsp salt
1/2 tsp pepper
1/4 tsp lemon-pepper seasoning
1/4 tsp dill weed
In a disposable foil pan, combine begetables, olives and garlic, drizzle
with oil and toss to coat. Sprinkle with parsley, salt, pepper, lemon-pepper
and dill; toss to coat. Grill, covered, over indirect medium
heat for 20-25 minutes or until vegetables are crisp-tender, stirring occasionally.
