Grill Basket "Stir-Fry" Vegetables

Name: Grill Basket "Stir-Fry" Vegetables
Ingredients: 2 zucchini, halved lengthwise and sliced into 1/4- to 1/2-inch-thick half-moons; 1 fennel bulb, trimmed and cut into thin 1/2-inch wedges; 8 ounces cremini mushrooms, cut in half, or quartered if large; 1 pound asparagus, trimmed and cut into 2-inch pieces; extra-virgin olive oil; salt and pepper; chopped herbs

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Servings: 6

Author : Susan Spungen

zucchini fennel asparagus

Ingredients

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2 zucchini, halved lengthwise and sliced into 1/4- to 1/2-inch-thick half-moons1 fennel bulb, trimmed and cut into thin 1/2-inch wedges8 ounces cremini mushrooms, cut in half, or quartered if large1 pound asparagus, trimmed and cut into 2-inch piecesextra-virgin olive oilsalt and pepperchopped herbs

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Instructions

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Step 1

In a large bowl, combine 2 zucchini, halved lengthwise and sliced into 1/4- to 1/2-inch-thick half-moons; 1 fennel bulb, trimmed and cut into thin 1/2-inch wedges; 8 ounces cremini mushrooms, cut in half, or quartered if large; and 1 pound asparagus, trimmed and cut into 2-inch pieces. Drizzle over enough extra-virgin olive oil to coat the vegetables, tossing. Sprinkle with salt and pepper and any chopped herbs you choose.

Step 2

Place the veggies in a grill basket and cook on the hot grill for 15 to 20 minutes, tossing and flipping the basket occasionally, until they're tender and slightly charred at the edges.