Grilled Asparagus with Roasted Green Beans and Tomatoes

Preheat grill to low to medium heat.

In a bowl add green beans and tomatoes. Add 1/2 teaspoon of olive oil and garlic and mix well. Note: if you do not have lemon infused olive oil, just sprinkle vegetables with a pinch each of lemon juice and olive oil. You’ll want to add the lemon flavor.

Create a foil packet. Use two large square sheets of aluminium foil that are big enough to hold the vegetables, plus a little room to allow the veggies to move inside the packet. Place the beans and tomatoes in the center of one sheet. Place the other sheet over the top of the vegetables and fold the edges together so the vegetables are sealed in. It will look like a big square.

In the same bowl your vegetables were in, add asparagus and brush with remaining olive oil. I used my hands to rub the olive oil over the asparagus.

Place the foil packet with vegetables on the grill over low heat, turning frequently. Cook for about 5-8 minutes total, or until vegetables are tender. Take packet off grill and set aside.

To cook asparagus, place the spears directly onto the grill grates over low heat, turning every two minutes until tender and they slightly start to wrinkle. Be sure not to burn them. This will take about 5 minutes.

After the asparagus are cooked, remove them from a grill to a platter. Cut them into bite size pieces (I used my kitchen scissors) and place in a bowl with the cooked green beans and tomato mixture. Give a little mix and top with some Parmesan cheese.