Ingredients
1/2 cup red wine vinegar1/4 cup olive oil2 garlic cloves, minced1/2 teaspoon lemon-pepper seasoning1/2 teaspoon dried basil1/2 teaspoon dried thyme1 pound fresh asparagus, trimmed1 large red onion, sliced and separated into rings1 large sweet red pepper, cut into 1-inch strips1 large sweet yellow pepper, cut into 1-inch strips
Preparation
In a large resealable plastic bag, combine the first six ingredients. Add vegetables and turn to coat. Seal and refrigerate for 1 hour or overnight, turning once.
Drain and reserve marinade. Place vegetables in a grill basket or disposable foil pan with slits cut in the bottom. Grill, uncovered, over medium-high heat for 5 minutes. Turn; baste with reserved marinade. Grill 5-8 minutes longer or until the vegetables are tender.
