Randy Mayor; Lydia DeGaris-Pursell
11 cups (serving size: 1 cup)

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

How to Make It

Step 1

Prepare grill.

Step 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.

Step 3

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

Step 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.

Step 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.

Step 6

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

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