I'm thinking about making these this weekend for a Hanukkah Dinner. Still looking about. So, if I don't make them now, will make them another time.
This recipe is really easy. There’s a little bit of chopping and a
little bit of combining, but otherwise, it’s a “set it and forget it”
kind of recipe! The best kind! 
We used one of my favorite blends from Penzey’s – Florida Seasoned Pepper.
It’s like lemon pepper but it has a kick of orange peel in it as well.
It also happens to be good on fish. But that’s not what we’re here to
talk about!! Veggies! These veggies, to be specific… aren’t they pretty!
And they scream summer! Delish!
We used one of my favorite blends from Penzey’s – Florida Seasoned Pepper.
It’s like lemon pepper but it has a kick of orange peel in it as well.
It also happens to be good on fish. But that’s not what we’re here to
talk about!! Veggies! These veggies, to be specific… aren’t they pretty!
And they scream summer! Delish!1/2 cup balsamic vinegar
1/4 cup olive oil
1 clove garlic, minced
1/2 teaspoon dried basil (or use 2 tsp fresh)
1/2 teaspoon dried thyme (or use 2 tsp fresh)
1/2 teaspoon Florida Seasoned Pepper (or you can use regular black pepper)
1/4 teaspoon salt
1 pound thin asparagus, trimmed
1 large red bell pepper, cut into 1/2-inch-wide strips
1 large yellow bell pepper, cut into 1/2-inch-wide strips
Combine all ingredients in a zip top bag. Marinate for a 30+ minutes, turning the bag occasionally to make sure all of the veggies get a good soak. Remove the vegetables from the marinade and save the liquid for later. Grill the vegetables over medium-high heat until they are tender (about 10 minutes). You can brush the veggies with the reserved liquid if your heart desires.
These vegetable are great straight off the grill, room temperature, or even cold! (I had them cold in a wrap with some hummus – excellent!) Enjoy!!!
From: 1messychef.com
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