Barbecued Vegies

Prepare the vegetables in advance and refrigerate until ready to cook.

-2 red peppers cleaned and quartered

-2 small zucchinis cut on and angle 3/4 inch wide

-1/2 a butternut squash cut into 1 inch pieces 1/4 inch thick

-1/2 pound asparagus spears

-8 medium quartered button mushrooms

Use a zip lock bag and add ~1/4 cup olive oil, a little less balsamic vinegar, salt and pepper. Seal the bag and mix the liquid in the bag. Add vegies and mix very well. The vegies should be refrigerated in the liquid at least 24 hours. Barbecue an medium heat for ~ 15 minutes...Frank knows when they're done!

Delicious!