Ingredients
1 pound fresh asparagus, trimmed1 each sweet red, yellow and green pepper, julienned1 cup sliced fresh mushrooms1 medium tomato, chopped1 medium onion, sliced1 can (2-1/4 ounces) sliced ripe olives, drained2 garlic cloves, minced2 tablespoons olive oil1 teaspoon minced fresh parsley1/2 teaspoon salt1/2 teaspoon pepper1/4 teaspoon lemon-pepper seasoning1/4 teaspoon dill weed
Preparation
In a disposable foil pan, combine the vegetables, olives and garlic; drizzle with oil and toss to coat. Sprinkle with parsley, salt, pepper, lemon-pepper and dill; toss to coat.
Grill, covered, over indirect medium heat for 20-25 minutes or until vegetables are crisp-tender, stirring occasionally.
