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

Food & Fun - By The Rachael Ray Staff on
Ingredients
  • 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
Preparation

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!