Pre-heat BBQ to medium heat.
Wash all veggies.
Slice peppers into thick strips, cutting again in half if prefered.
Divide onion into 8 wedges.
Slice Portobello mushroom.
Snap asparagi – dispose tough end, divide remaining pieces into 2 inch lengths.
Toss all veggies with oil and seasoning in large bowl.
Spread out on BBQ grilling pan.
Grill over indirect heat (either on top rack or over a low burner, while other burner is on medium-high) until tender crisp, about 10-15 minutes, depending on temperature of BBQ.