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Randy Mayor; Lydia DeGaris-Pursell Photo by: Randy Mayor; Lydia DeGaris-Pursell

Grilled Antipasto Vegetables

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

Cooking Light AUGUST 2002

  • Yield: 11 cups (serving size: 1 cup)

Ingredients

  • 4 red bell peppers, halved and seeded
  • 4 red onions, each peeled and cut into 6 wedges
  • Cooking spray
  • 2 teaspoons olive oil

Preparation

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.

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
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Grilled Antipasto Vegetables recipe

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