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Grilled Antipasto Vegetables

Randy Mayor; Lydia DeGaris-Pursell
Yield 11 cups (serving size: 1 cup)
This colorful recipe appears with tenderloin one night and in pasta salad the next.


  • 4 red bell peppers, halved and seeded
  • 4 red onions, each peeled and cut into 6 wedges
  • Cooking spray
  • 2 teaspoons olive oil
  • 6 (4-inch) portobello caps
  • 2 pounds asparagus
  • 1/3 cup Chile-Garlic Vinaigrette

Nutrition Information

  • calories 102
  • caloriesfromfat 19 %
  • fat 2.2 g
  • satfat 0.3 g
  • monofat 1.3 g
  • polyfat 0.4 g
  • protein 5.7 g
  • carbohydrate 18.9 g
  • fiber 6.8 g
  • cholesterol 0.0 mg
  • iron 1.9 mg
  • sodium 157 mg
  • calcium 72 mg

How to Make It

  1. Prepare grill.

  2. Coat bell peppers and onions with cooking spray. Place bell peppers and onions on grill rack coated with cooking spray; grill 15 minutes or until peppers are blackened, turning occasionally. Place peppers in a zip-top plastic bag; seal. Let stand 15 minutes.

  3. Chop onions into 1-inch pieces; place in a large bowl. Peel and slice peppers into 1/2-inch strips; add to onions.

  4. Combine the oil, mushrooms, and asparagus; toss well to coat. Place mushrooms and asparagus on grill rack; grill 3 minutes on each side or until tender.

  5. Chop mushrooms into 1-inch pieces; add to onion mixture. Slice asparagus diagonally into 1 1/2-inch pieces; add to onion mixture. Drizzle 1/3 cup Chile-Garlic Vinaigrette over mixture; toss to coat.

  6. Note: Store cooked vegetables in refrigerator for up to 3 days.