I learned this grilled veggie prep from my friend YCB. You need a grill basket so that you can toss the veggies while they grill so that they don’t burn and cook evenly. I bought these from Amazon – this one is really large and I loved it.
Ingredients
- asparagus, sliced diagonally in 1½-to-2 inch lengths
- 1 large Vadalia onion, cut in wedges and the separated
- baby bella mushrooms, sliced
- olive oil
- balsamic vinegar
- salt & freshly ground pepper to taste
Instructions
- Place all the veggies in a bowl large enough to be able to stir/toss them
- Add olive oil, enough to lightly coat the veggies
- Sprinkle with sale and freshly ground black peppe
- Stir
- Add balsamic vinegar to taste and stir
- Veggies can sit like this for a while before you cook them on the grill
- When really to start dinner, transfer veggies to the grill basket. I recommend doing this over the sink since any access olive oil and balsamic vinegar will need some place to go
- Grill over medium heat, toss frequently
- The best way to tell when they are done is by looking at the onions. You want them to be golden brown on the edges and losing their very white color