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Grilled Vegetable Medley


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1 pound (24 spears) asparagus, trimmed, cut into 1-inch pieces

1 medium (1 cup) carrot, sliced 1/4-inch

1 medium onion, cut into wedges

1 medium (1 cup) red bell pepper, cut into 1x1/4-inch strips

1 tablespoon chopped fresh oregano leaves*

1 tablespoon lemon juice

2 teaspoons finely chopped fresh garlic

1/2 teaspoon salt

1/8 teaspoon pepper

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