veggie delight

It’s hard to think of anything more satisfying than grilled vegetables. So fresh, colorful, and packed with goodness!

Grilled Balsamic and Blue Cheese Vegetables

1/2  cup balsamic vinegar
1/4 cup olive oil
2 garlic cloves, peeled and minced
1/4 cup crumbled blue cheese
3 tablespoons basil chiffonade
1 teaspoon fresh minced thyme
1 teaspoon fresh minced rosemary
1 teaspoon fresh minced oregano
Salt and freshly ground black pepper
1 roasted, peeled, and seeded red bell pepper, cut into 1/2-inch-wide strips
1 roasted, peeled, and seeded orange bell pepper, cut into 1/2-inch-wide strips
1 roasted, peeled, and seeded yellow bell pepper, cut into 1/2-inch-wide strips
1 pound thin asparagus, trimmed
2 cups cherry tomato halves

Combine vinegar, oil, garlic, blue cheese, basil, thyme, rosemary, and oregano in a large zip-lock bag.  Season with salt and pepper.

Add the roasted bell pepper strips, asparagus, and tomatoes to the bag.  Close bag securely, turning to coat. Marinate for 30 minutes, turning after 15 minutes.

Prepare grill for indirect cooking and place a vegetable/seafood grill basket on the grate.  When hot, spray the basket with Pam or brush with oil.

Use tongs to remove the bell peppers, asparagus, and tomatoes from the bag and place them on the grill basket; reserve marinade. Grill vegetables in the basket, over medium-high heat, for 8 to 10 minutes or until tender, turning halfway through grilling time and brushing frequently with reserved marinade.

Serve hot or at room temperature.

Serves 6