Grill Basket "Stir-Fry" Vegetables

Preparation 1. In a large bowl, combine 2 zucchini, halved lengthwise and sliced into 1/4- to 1/2-inch-thick half-moons; 1 fennel bulb, trimmed and cut into thin 1/2-inch wedges; 8 ounces cremini mushrooms, cut in half, or quartered if large; and 1 pound asparagus, trimmed and cut into 2-inch pieces. Drizzle over enough extra-virgin olive oil to coat the vegetables, tossing. Sprinkle with salt and pepper and any chopped herbs you choose. 2. Place the veggies in a grill basket and cook on the hot grill for 15 to 20 minutes, tossing and flipping the basket occasionally, until they're tender and slightly charred at the edges. Reprinted with permission from What's a Hostess to Do?: 313 Ideas and Inspirations for Effortless Entertaining by Susan Spungen. Copyright © 2013 by Susan Spungen. Published by Artisan, a division of Workman Publishing Company, Inc.

Preparation 1. In a large bowl, combine 2 zucchini, halved lengthwise and sliced into 1/4- to 1/2-inch-thick half-moons; 1 fennel bulb, trimmed and cut into thin 1/2-inch wedges; 8 ounces cremini mushrooms, cut in half, or quartered if large; and 1 pound asparagus, trimmed and cut into 2-inch pieces. Drizzle over enough extra-virgin olive oil to coat the vegetables, tossing. Sprinkle with salt and pepper and any chopped herbs you choose. 2. Place the veggies in a grill basket and cook on the hot grill for 15 to 20 minutes, tossing and flipping the basket occasionally, until they're tender and slightly charred at the edges. Reprinted with permission from What's a Hostess to Do?: 313 Ideas and Inspirations for Effortless Entertaining by Susan Spungen. Copyright © 2013 by Susan Spungen. Published by Artisan, a division of Workman Publishing Company, Inc.