veggies from the grill

prep time/cook time:  25 minutes
servings:  6

ingredients:
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound fresh asparagus, trimmed - cut into 2-inch pieces
1 medium yellow summer squash - cut into 1-inch pieces
1 medium sweet red pepper - cut into 1 inch pieces
1 cup quartered fresh mushrooms
2 tablespoons red wine vinegar
2 tablespoon minced fresh basil
1/4 cup shredded parmesan cheese

steps:
1.  in large resealable plastic bag, combine the oil, salt and pepper.  and the asparagus, squash, red pepper, onion and mushrooms; seal bag and turn to coat.

2.  transfer the vegetables to a grill wok or basket.  grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently.

3.  place vegetables in a serving bowl.  add vinegar and basil; toss to coat.  sprinkle with parmesan cheese.  serve warm.

- light & tasty, june/july 2006