Grilled Anti Pasta Salad

• 1 large red onion, cut into 1/2 inch slices
• 12 cup olive oil
• 1 tablespoon kosher salt
• 1 teaspoon milled pepper
• 1 lb white mushroom, left whole
• 4 bell peppers, seeded and cut into chunks (red or yellow or orange)
• 1 large bunch asparagus, woody ends removed
• 12 cup red wine vinegar
• 14 cup fresh basil, chopped

1. Set onion slices on a plate, and brush both sides with olive oil.
2. Season with salt and pepper.
3. Set aside.
4. Place remaining vegetables in a bowl, toss with remaining oil and sprinkle in salt and pepper.
5. Mix well, ensuring everything is coated.
6. Heat grill to medium.
7. Place onion on one side of grill (it cooks better on its own); on the otehr, place remaining ingredients in a single layer, turning every 2-3 minutes, allowing the vegetables to caramelized.
8. It may appear as though the vegetables are burning but a bit of charring add to the flavour.
9. It might be hard to get them off the grill but it is well worth it!
10. When vegetables are cooked, place in a large bowl; toss with red wine vinegar and fresh basil.
11. refrigerate 1/2 hour before serving to allow the flavours to blend.

red onion, olive oil, kosher salt, pepper, white mushroom, bell peppers, red wine vinegar, fresh basil

Taken from www.food.com/recipe/grilled-anti-pasta-salad-369779 (may not work)