Ingredients
3 large portobello mushrooms, sliced1 each medium sweet red, orange and yellow peppers, sliced1 medium zucchini, sliced10 fresh asparagus spears, cut into 2-inch lengths1 small onion, sliced and separated into rings3/4 cup grape tomatoes1/2 cup fresh sugar snap peas1/2 cup fresh broccoli florets1/2 cup pitted Greek olives1 bottle (14 ounces) Greek vinaigrette1/2 cup crumbled feta cheese
Preparation
In a large resealable plastic bag, combine the mushrooms, peppers and zucchini. Add the asparagus, onion, tomatoes, peas, broccoli and olives. Pour vinaigrette into bag; seal bag and turn to coat. Refrigerate for at least 30 minutes.
Discard marinade. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently. Place on a serving plate; sprinkle with cheese.
