Meatless Mondays: Grilled Vegetables

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What I am telling you about is by no means revolutionary, but it is my husband's favorite thing to grill, and maybe one of our favorite warm weather meals.  You can use any combination of vegetables you like, and they can be eaten as a side dish or a main course, served with bread or potatoes.  Just know that you won't have many leftovers!

We eat them with nothing but a drizzle of olive oil, but I bet a tzatziki sauce, hummus, pesto, chimichurri, or even a horseradish sauce would be really good with any of this.  

 Grilled Vegetables
Serves 2 as a main or 4 as a side

1 bunch asparagus
12 grape or cherry tomatoes, skewered 
10 mini sweet peppers, skewered
1-2 onions, halved or quartered but rooted in tact
4-8 mushrooms, skewered

Place all your vegetables on a sheet pan, and drizzle with olive oil.  Sprinkle with salt and pepper and toss to coat.  Grill over direct flame, turning occasionally, until vegetables are charred on all sides and as tender as you want them.  

*note:  Drew does not like cooking with skewers, because he thinks they're too much trouble.  He is grill master of this home, so almost no skewers it is.  You can choose to use skewers for any or all of the vegetables.  As you can see, we did keep the tomatoes skewered.  

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