Grilled Asparagus Medley Recipe
Grilled Asparagus Medley Recipe photo by Taste of Home

Grilled Asparagus Medley Recipe

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This colorful veggie recipe happened by accident. One evening , I didn't have room on the grill for all the things I wanted to prepare, so I threw two of the dishes together and came up with this medley. It goes great with any grilled meat. —Pam Gaspers, Hastings, Nebraska
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings


  • 1 pound fresh asparagus, trimmed
  • 1 each sweet red, yellow and green pepper, julienned
  • 1 cup sliced fresh mushrooms
  • 1 medium tomato, chopped
  • 1 medium onion, sliced
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon dill weed

Nutritional Facts

1 serving: 78 calories, 5g fat (1g saturated fat), 0mg cholesterol, 241mg sodium, 8g carbohydrate (0g sugars, 2g fiber), 3g protein Diabetic Exchanges:1 vegetable, 1 fat


  1. In a disposable foil pan, combine the vegetables, olives and garlic; drizzle with oil and toss to coat. Sprinkle with parsley, salt, pepper, lemon-pepper and dill; toss to coat.
  2. Grill, covered, over indirect medium heat for 20-25 minutes or until vegetables are crisp-tender, stirring occasionally. Yield: 8 servings.
Originally published as Grilled Asparagus Medley in Taste of Home April/May 2004, p29

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Reviewed Jun. 8, 2016

"Very versatile recipe. U can add or substitute any veggies or seasonings. Great for summer!"

Reviewed May. 19, 2016

"Recently I started roasting vegetables for an alternate to boring steamed vegetables. When I saw this recipe I just had to try it and it is outstanding! My daughter liked it so much she made it the next night for her boyfriend. Even my husband who rarely ever comments on food raved on how great it tasted. He even mentioned how great it looked with all the colorful vegetable - unheard of. Will now be my go-to roasted vegetable recipe."

Reviewed Jan. 29, 2015

"I didn't add the olives. This was very good and easy to make."

Reviewed Jun. 2, 2014

"I don't care for mushrooms or olives or so I used green beans and yellow squash. It was really good."

Reviewed May. 30, 2014

"Easy to make and delicious. My husband doesn't like cooked tomatoes so I omitted them. The seasoning was perfect."

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