Recipe by Zach Rhoad and Mike Hammond
Photo by Grant L. Gursky
1 pint grape tomatoes
1 lb asparagus
2 Tbsp olive oil
1 clove garlic, minced
Salt and pepper to taste
Heat grill to medium heat. Brush vegetables with EVOO and minced garlic and place them a grilling pan. Add salt and pepper to your liking. If you don’t have a grill pan, you can use a large, disposable foil pan.
Grill 10 minutes or until asparagus is crisp-tender and tomatoes are blistered, turning everything after 7 minutes. Plate vegetables and drizzle with a balsamic glaze just prior to serving.