This simple recipe starts with beef kabobs and ready-to-grill veggies from the Hy-Vee Meat Department and Produce Department, which makes meal prep even faster.

Balsamic-Glazed Beef Kabobs with Asparagus

Bring water and 1 tsp. salt to a boil in a large saucepan. Stir in orzo; return to a boil. Reduce heat and gently boil for 12 to 14 minutes or until al dente or desired texture. Drain; rinse with cold water. Toss with 1 Tbsp. oil to coat; serve or set aside to cool completely for make-ahead.

Whisk together balsamic glaze, remaining 2 Tbsp. oil and soy sauce in a small bowl; set aside.

Preheat a charcoal or gas grill for direct cooking over medium-high heat (375 degrees). Drizzle asparagus with 2 Tbsp. balsamic glaze mixture. Place asparagus in a foil pan on a grill rack. Grill, uncovered, for 18 to 20 minutes or until tender, stirring every 5 minutes. Remove from grill and serve, or cool completely for make-ahead.

Grill kabobs for 8 to 12 minutes or until beef reaches 130 degrees for medium-rare or 140 degrees for medium doneness, turning halfway through and brushing occasionally with remaining balsamic glaze mixture. Remove kabobs from grill and serve, or cool completely for make-ahead.

To store, remove leftover beef and peppers from skewers and place in a covered container. Place leftover orzo and asparagus in separate covered containers. Store in refrigerator up to 4 days.

To serve, divide leftover beef and peppers, orzo and asparagus among microwave-safe serving plates. Cover each plate with a paper towel and heat individual plates in the microwave on HIGH for 2 to 3 minutes or until 165 degrees. Season to taste with additional salt and black pepper.