If you’ve never put asparagus on your grill, don’t wait a moment longer to enjoy this amazing treat.
Serves four to six.
1 bunch asparagus (remove hard ends)
1 zucchini, sliced or cut in chunks
1 summer squash, sliced or cut in chunks
1 onion, cut in large wedges
1 red pepper, cut in large chunks
⅓ cup extra virgin olive oil
1 teaspoon sea salt
Pepper to taste
Wash and cut the vegetables to desired shape and size. Place in a bowl or baking pan. Toss with olive oil and salt and pepper. Cover and refrigerate; allow to marinate for one hour minimum.
Heat grill to medium-high temperature and place veggies on grill, turning them occasionally until desired tenderness is achieved, about 12 minutes.
Grilled vegetables offer a good-sized serving of fiber and flavor, and, while they don’t add much in the way of vitamins or minerals, they are rich sources of phytonutrients. These are molecules found in all vegetables that offer protection against cancer and chronic diseases. Eggplant, for instance, offers solanine, which has been shown to inhibit tumor growth in animal studies.