First I started by firing up the grill, I used self-light charcoal which was a breeze and while waiting for the grill to heat up I prepared the mushrooms. After cleaning both the asparagus and mushrooms, I placed them on a tray and gently drizzled with extra virgin olive oil.
I scored the mushrooms and added chopped garlic and rosemary to the mushrooms. After this simple preparation, I went back out and placed everything on the grill. Meanwhile, my mom prepared the fruit salad.
This ended up being the main course for my son because he is such a picky eater - I'm just glad that we were able to get him to eat!
While the veggies cooked I cut up vine ripened tomatoes and placed them on Arnold sandwich rounds (100 calories) with low-fat mayonnaise. Once the veggies were done, I placed the mushroom burgers on my bun and ate the asparagus fresh off the grill with no additional seasoning.
My mother loved it and clean-up was simple! I can't wait to utilize my grill for cooking throughout the summer!
Disclosure: I am a Walmart mom and have been compensated for sharing my summer cooking ideas with you.