Grilled Vegetables

Ingredient

• 2 pounds assorted vegetables trimmed and halved or cut into 2 inch pieces. I used asparagus, mushrooms, red onion, red bell peppers, baby carrots and yellow squash.
• 5 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons dried Italian seasoning
• 1 1/2 teaspoons garlic minced
• 1/4 cup parsley leaves chopped
• lemon wedges for serving optional

Instructions 

• Place the olive oil, lemon juice, salt, pepper, Italian seasoning and minced garlic in a large bowl. Whisk to combine.
• Add the vegetables to the bowl and toss to coat. Cover and refrigerate for at least 20 minutes or up to 2 hours.
• Preheat a grill or grill pan to medium high heat.
• Add the denser vegetables first, such as the carrots (or potatoes if using). Cook for 3-4 minutes, then add the rest of the vegetables to the grill.
• Cook the vegetables for 3-5 minutes per side or until browned and tender.
• Place the vegetables on a serving plate. Sprinkle with parsley and garnish with lemon wedges if desired.