GRILLED SPRING VEGETABLES

Ingredients: 1 pound asparagus, ends trimmed, cut to 5” lengths 8 baby bok choy, halved lengthwise 1 pound baby peeled carrots with ends, blanched for 2 minutes 1 pound snow peas, trimmed 1 sweet onion or red onion, peeled and thinly sliced 1 red bell pepper, cored and cut into thin strips 3 tablespoon olive oil 1 teaspoon kosher salt ½ teaspoon ground black pepper Place the vegetables in decorative manner on a grill pan large enough to hold all. Drizzle with olive oil, sprinkle on the salt and pepper.  Place the pan over a medium heat grill; cover the grill, cook for 10 minutes.  Toss the vegetables to cook evenly on all sides for another 5-8 minutes.  Transfer to a large serving platter.  Serves 8-10.