Grilled Antipasto Vegetables

Randy Mayor; Lydia DeGaris-Pursell

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

This recipe goes with Garlicky Vegetable Pasta Salad, Tenderloin with Grilled Antipasto Vegetables

Yield: 11 cups (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

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


  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.
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