Ingredients
·
4
large portobello mushrooms, stems removed
·
1
bunch fresh asparagus, tough ends removed
·
1
pint grape tomatoes, halved
·
3
tablespoons olive oil
·
2
tablespoons fresh lemon juice
·
1
pound penne pasta, cooked
·
Seasoning,
recipe follows
Directions
Remove stems from
portobello mushrooms. Brush mushrooms, asparagus and tomatoes with olive oil.
Grill
mushrooms over medium heat until tender, 4 to 5 minutes per side, turning
occasionally. Cut mushrooms into thin strips; place in a medium bowl.
Grill
asparagus over medium heat for 3 to 4 minutes, turning occasionally. Cut
asparagus into 2 inch lengths; add to mushrooms in bowl.
Grill
tomatoes, cut side down, over medium heat for 3 minutes. Add to mushrooms and
asparagus and toss in the pasta. Drizzle wiith lemon juice and olive oil.
Sprinkle with seasoning, tossing gently to coat.
Seasoning:
·
1
teaspoon salt
·
2
teaspoons dried oregano
·
1 1/2
teaspoons onion powder
·
1 1/2
teaspoons garlic powder
·
1
teaspoon freshly ground black pepper
·
1
teaspoon dried parsley flakes
Combine all
ingredients in a bowl and transfer to an airtight container. Store in a cool,
dry place up to 6 months
Rich
