1 each medium sweet red, orange, and yellow peppers
1 medium zucchini
10 fresh asparagus spears, cut into 2-inch lengths
1 small onion, sliced and separated into rings
3/4 cup grape tomatoes
1/2 cup fresh sugar snap peas
1/2 cup fresh broccoli florets
1/2 cup pitted Greek olives
1 bottle (14 oz) Greek vinaigrette
1/2 cup crumbled feta cheese
Slice the mushrooms, peppers and zucchini; place in a large resealable plastic bag. Add the asparagus, onion, tomatoes, peas, broccoli and olives. Pour vinaigrette into the bag; seal bag and turn to coat. Refrigerate for at least 30 mins.
Drain vegetables and discard marinade. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium heat for 9-12 mins for until tender, stiring frequently. Place on serving plate; sprinkle with cheese.
Note- If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.
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