YUMMY by Gambino: Grilled Spring Vegetables

GRILLED SPRING VEGETABLES

Presented by Kathy Heeren-Ellis

With warmer weather here, these grilled spring vegetables make the perfect accompaniment to a grilled main dish. And what's better yet - you are getting your veggies in!

INGREDIENTS

Herb Butter:

1/4 cup butter or margarine, melted

2 tablespoons chopped fresh or 2 teaspoons dried thyme leaves

1 tablespoon chopped fresh chives

Vegetables:

1 pound asparagus

1 pound green beans

1/2 pound mushrooms, cut in half

1/4 cup chopped walnuts

INSTRUCTIONS

Heat coals or gas grill for direct heat. In large bowl, mix all herb butter ingredients. Add remaining ingredients except walnuts; toss to coat with herb butter. Season as desired.

Place vegetables in grill basket or heavy duty foil packet.

Cover and grill vegetables 5 inches from medium heat 6 to 8 minutes, turning vegetables once or twice, until tender.

Sprinkle with walnuts.