I am definitely going to try this again because I really wanted to like it more. It had all the key ingredients, but I felt like the mushrooms took over the sauce and the gills tarnished the flavor. Usually not picky, so possibly will be re-reviewing at some point!
Grilled Antipasto Vegetables
Randy Mayor; Lydia DeGaris-Pursell
More From Cooking Light
Amount per serving
- Calories: 102
- Calories from fat: 19%
- Fat: 2.2g
- Saturated fat: 0.3g
- Monounsaturated fat: 1.3g
- Polyunsaturated fat: 0.4g
- Protein: 5.7g
- Carbohydrate: 18.9g
- Fiber: 6.8g
- Cholesterol: 0.0mg
- Iron: 1.9mg
- Sodium: 157mg
- Calcium: 72mg
- 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
- 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.
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Grilled Antipasto Vegetables Recipe at a Glance
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