Ingredients
2 tablespoons olive oil1/2 teaspoon salt1/4 teaspoon pepper1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces1 medium yellow summer squash, cut into 1-inch pieces1 medium sweet red pepper, cut into 1-inch pieces1 medium sweet onion, cut into 1-inch pieces1 cup quartered fresh mushrooms2 tablespoons red wine vinegar2 tablespoons minced fresh basil1/4 cup shredded Parmesan cheese
Preparation
In a large resealable plastic bag, combine the oil, salt and pepper. Add the asparagus, squash, red pepper, onion and mushrooms; seal bag and turn to coat.
Transfer the vegetables to a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently.
Place vegetables in a serving bowl. Add vinegar and basil; toss to coat. Sprinkle with Parmesan cheese. Serve warm.
