20 minutes to a perfect summer dinner. Zucchini, Yellow Tomatoes, and Basil are from my garden. Less time than you could pick up a pizza.
First, I preheated the grill.
Then, I sliced the zucchini in rounds, tossed them with a marinade of 1 tbsp. olive oil and 1 tbsp. lemon juice, some sea salt and pepper. Set aside.
Next, I made a balsamic and olive oil marinade for the portabellas and mixed in a good teaspoon of dried Italian herbs. I dipped each mushroom cap into the marinade being sure to get both sides, then set aside.
For the asparagus, I snapped off the ends, placed them on a plate, drizzled a tiny bit (1/2 teaspoon) of olive oil, massaged it into all of them so the all had just a bit coating them, then sprinkled sea salt, and lemon pepper over them. Set aside.
Ready to grill…
I placed them on flat vegetable grill baskets so the could cook without falling through.
Depending on how hot your grill is, about 5 minutes on each side, all veggies.
I microwaved Birdseye Steam Fresh Brown Rice with Spinach and Tomatoes.
Grabbed my tomatoes and basil from the garden, then sliced, seasoned and plated.
I served the asparagus with a drizzle of lemon cashew cream that I blended up earlier.
Fresh summer flavor from my home to yours…