Grilled Mesquite Vegetables- Peppers

COARSELY CHOP THE FOLLOWING VEGETABLES INTO 1/2 INCH PIECES:

1 CUP ZUCCHINI
1/2 LB ASPARAGUS
1 CUP RED BELL PEPPERS (SEEDED)
1/3 CUP YELLOW AND GREEN BELL PEPPER (SEEDED)
1/4 CUP MUSHROOMS.

HEAT 1 TBSP VEGETABLE OIL ON HIGH IN A SKILLET. TOSS THE VEGETABLES WITH A MESQUITE SEASONING SUCH AS MRS. DASH, THEN ADD TO SKILLET AND STIR UNTIL VEGETABLES ARE TENDER.