Grilled vegetables

Asparagus bundles

INGREDIENTS:

• 1 bunch asparagus
• balsaic dressing
• 5 slices prosciutto
• Romano cheese, grated

DIRECTIONS:

1. Toss 1 large bunch of uncooked, trimmed asparagus spears with a balsamic dressing
2. Wrap bundles of 5 spears each in small slices of prosciutto.
3. Grill until lightly charred.
4. Sprinkle with cheese.

Yam fries
INGREDIENTS:

• yams or sweet potatoes
• olive oil
• rosemary

DIRECTIONS:

1. Scrub skins of yams.
2. Microwave on medium, just until potatoes start to soften, 3 to 4 minutes.
3. Cut into thick wedges and toss with olive oil and pinches of finely chopped fresh rosemary.
4. Grill, turning over once, over medium heat until tender and lightly charred

Peppers
INGREDIENTS:

• red and green peppers
• olive oil
• balsamic dressing
• goat cheese
• capers

DIRECTIONS:

1. Core and quarter peppers.
2. Generously brush with olive oil.
3. Grill over medium-high heat until tender. 
4. Drizzle with balsamic dressing, crumble goat cheese overtop, and sprinkle with capers.