Stephanie Dumpson's Grilled Asparagus with Julienne Yellow and Orange Bell Peppers

by Rachael Ray Show Staff 3:00 AM, September 26, 2011

Aired September 26, 2011

Serves 2
1/2 pound of Asparagus, trimmed
1/4 mixed of julienne cut yellow and orange bell peppers
1 tablespoon of EVOO - Extra Virgin Olive Oil
Salt and pepper to taste

Preheat grill to medium to high temperature.

Lightly coat veggies with EVOO.

Grill veggies for 3 to 4 minutes or to desired tenderness.

Salt and pepper to taste.

Serve and enjoy!