Ingredients
2 red peppers
2 yellow peppers
1/2 lb asparagus spears
6 small baby red potatos
1 vidalia onion
1/2 cup olive oil
bread dipping spices
Preparation
Cut all peppers in half Remove stems and seed pods Rinse asparagus and trim ends Rinse and cut red potatos in half Quarter vidalia onion - leave as large pieces
Place all items in a shallow dish and brush with olive oil and bread dipping spices
Place all items directly on grill (top shelf)
Turn each item every 4 minutes until each has been turned completely twice. Remove from grill - ready to eat!
