Ingredients

• 1/2 bunch asparagus, trimmed and cut into bite-size pieces
• 1 pint cherry tomatoes
• 1 medium red onion, cut into 1/2-inch rings
• 1 yellow bell pepper, quartered, seeds and ribs removed
• 1 red bell pepper, quartered, seeds and ribs removed
• 1/4 cup extra-virgin olive oil, for brushing
• Salt and freshly ground black pepper
• 1/4 cup fresh basil leaves

Dressing

• 1 medium clove garlic, chopped
• 1 tablespoon balsamic vinegar
• 3 tablespoons extra-virgin olive oil
• Salt and fresh ground black pepper
• 1 – 2 teaspoons Four Fathers Cayenne hot sauce