Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light August 2002

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Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • 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.

Nutrition Facts

102 calories; calories from fat 19%; fat 2.2g; saturated fat 0.3g; mono fat 1.3g; poly fat 0.4g; protein 5.7g; carbohydrates 18.9g; fiber 6.8g; iron 1.9mg; sodium 157mg; calcium 72mg.
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