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Grilled Vegetables

• 1 large red onion cut into thick ½ inch slices
• 1 zucchini – cut into ¼ inch slices
• 1 yellow squash – cut into ¼ inch slices
• 1 green pepper – cut into 1 ½ inch slices
• 1 red pepper – cut into 1 ½ inch slice
• 12-16 Asparagus with ends trimmed off
• ¾ cup Olive Oil
• ¼ cup Balsamic Vinegar
• Salt and pepper to taste

Here is a vegetable medley suggestion, but use your favorites and what is in season!

In a large bowl mix together Olive oil and Balsamic Vinegar. Stir in vegetables and season with salt and pepper. Marinate overnight. Preheat grill to medium and add vegetables to grill pan, reserving marinade. Grill until vegetables are cooked through but still have a little crunch. Serve Vegetables on a platter and pour more marinade on top to taste.