Grilled Antipasto Vegetables

Grilled Antipasto Vegetables Recipe
Randy Mayor; Lydia DeGaris-Pursell

This colorful recipe appears with tenderloin one night and in pasta salad the next.


11 cups (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional 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


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


Prepare grill.

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.

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

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.

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.

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