Ingredients

• 1/2 lime, juice of (fresh)
• 1 orange, juice of (fresh)
• 2 tablespoons olive oil
• 1 tablespoon fresh cilantro, minced
• 1/4 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• 2 tablespoons green curry paste
• 1 medium zucchini, unpeeled and cut into 1/4-inch rounds (cut at an angle)
• 4 -6 large cremini mushrooms, quartered
• 1/2 yellow bell pepper, seeded and slice into 1/4-inch strips
• 1/2 red bell pepper, seeded and slice into 1/4-inch strips
• 1/2 lb fresh asparagus, tough stem ends trimmed and spears cut into 3-inch pieces (use thin spears)
• 1/2 large purple onion, peeled and cut into rings (separate rings)

Instructions

1. Mix first 7 ingredients (lime juice through curry paste) in a small bowl until blended.

2. 2. Put all of the veggies into a large zip-top plastic bag and pour marinade over them. Seal and toss gently to coat veggies. Marinate 30-60 minutes.

3. 3. Prepare grill. (I use a gas grill).

4. 4. When grill is ready, dump veggies into grill basket and cook over med-high heat for 15-30 minutes (or until cooked to your crispness preference) , gently turning veggies halfway through cooking time.

5. 5. Remove from heat and serve, or cool to room temperature and use on a salad.