Ingredients:
• 1 pound trimmed asparagus
• 1 red bell pepper, quartered
• 1 zucchini, ends cut and sliced in half lengthwise
• 1 small red onion, quartered
• ½ cup olive oil
• 2 Tbsp Fire Roasted™ Herbs & Spice seasoning
• Red wine or balsamic vinegar as needed
Preheat grill to medium heat. In a large bowl, combine cut vegetables, olive oil and Herbs & Spice seasoning. Toss to coat evenly. Using tongs, carefully arrange vegetables on grill. Cook for about 3 minutes turning frequently not to burn. Vegetables are best if still a bit crisp and not cooked through. Sprinkle lightly with vinegar just before serving. Top
