Grilled Asparagus Medley - cooking recipe

Ingredients

1 lb fresh asparagus, trimmed
1 small sweet red pepper, sliced thin
1 small yellow sweet pepper, sliced thin
1 small green pepper, sliced thin
1 cup sliced fresh mushrooms
1 medium tomatoes, seeded and chopped
1 medium red onion, sliced
1 (2 1/4 ounce) can sliced ripe olives, drained
2 garlic cloves, minced
2 tablespoons extra virgin olive oil
1 teaspoon minced fresh parsley
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon dill weed
1 tablespoon butter
1/3 - 1/2 cup parmesan cheese, grated (optional)
fresh lemon juice

Preparation

Line a grill pan with double layered aluminum foil and spray with Pam.
Combine the vegetables, olives and garlic in a large zip lock bag.
Drizzle with oil and toss to coat.
Sprinkle with parsley, salt, pepper, lemon-pepper and dill.
Toss to coat.
Grill, covered, over indirect medium heat for 20-25 minutes or until vegetablers are crisp-tender, stirring occasionally.
Half way through, dot the top with butter.
Just before removing from the grill add Parmesan cheese (if using) and a spritz of fresh lemon and grill another 1-2 minutes or until cheese melts.