3/4 cup balsamic vinegar
1/4 cup olive oil
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
1 container of Mushrooms
1/2 of a large yellow onion
2 tsp fresh basil (or 1/2 tsp dried))
1/4 teaspoon sea salt
1/4 teaspoon pepper
Directions:
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 also brush the veggies with the reserved liquid if you'd like. Enjoy!
