Marinated Roasted Asparagus and Pepper Salad

Look for jars of roasted red bell peppers on the condiment aisle of the grocery store near the pickles and relishes.

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4 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 8 Minutes
Chill: 2 Hours

Nutritional Information

Calories 98
Fat 3.8 g
Satfat 0.5 g
Protein 3.0 g
Carbohydrate 15.7 g
Cholesterol 0 mg
Iron 1.3 mg
Sodium 229 mg
Caloriesfromfat 31 %
Fiber 2.6 g
Calcium 32 mg


1 pound asparagus spears
1 garlic clove, minced
1 tablespoon olive oil, divided
Olive oil-flavored cooking spray
1 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon dried Italian seasoning
1/8 teaspoon black pepper
1/8 teaspoon grated lemon rind
1/2 cup bottled roasted red bell peppers, drained and cut into thin strips


Preheat oven to 450°.

Snap off tough ends of asparagus. Cut into 1 1/2-inch pieces; trim and place in a large bowl. Add garlic and 1 teaspoon olive oil; toss well. Line a jelly roll pan with foil; coat foil with cooking spray. Spread asparagus mixture in a single layer.

Bake at 450° for 8 to 10 minutes or until asparagus is crisp-tender.

Combine remaining 2 teaspoons oil, vinegar, and remaining ingredients in a serving bowl. Add asparagus mixture; stir until asparagus is coated. Cover and chill at least 2 hours.


Oxmoor House Healthy Eating Collection

January 2004
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