Preparation
Preheat grill to medium to high temperature.
Lightly coat veggies with EVOO.
Grill veggies for 3 to 4 minutes or to desired tenderness.
Salt and pepper to taste.
Serve and enjoy!
Stephanie Dumpson's Grilled Asparagus with Julienne Yellow and Orange Bell Peppers
Ingredients
- 1/2 pound of Asparagus, trimmed
- 1/4 mixed of julienne cut yellow and orange bell peppers
- 1 tablespoon of EVOO - Extra Virgin Olive Oil
- Salt and pepper to taste
Yields: 2