Grilled Asparagus Medley Recipe
Grilled Asparagus Medley Recipe photo by Taste of Home
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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), 0 cholesterol, 241mg sodium, 8g carbohydrate (0 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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hicks91 User ID: 6731271 249199
Reviewed Jun. 8, 2016

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

Maryrose90 User ID: 179832 248419
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."

tcarver User ID: 5663692 219184
Reviewed Jan. 29, 2015

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

gramto2 User ID: 6836186 52345
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."

MOTCook User ID: 7688063 57169
Reviewed May. 30, 2014

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

No_Time_To_Cook User ID: 6334849 61075
Reviewed May. 24, 2014

"Very good.. but could have used more seasonings."

swinny User ID: 1858482 52322
Reviewed May. 22, 2014

"Delicious! I also used over lettuce in a salad."

Ald565 User ID: 7073617 57168
Reviewed May. 19, 2014

"easy and delicious!! We had some left over so for the next day, we "recycled" this dish by adding balsamic vinegar and a little sugar to taste and served cold as part of a "salad bar" style dinner. Really good, this recipe is absolutely a keeper."

nettlew User ID: 7800718 53697
Reviewed May. 13, 2014

"nice and healthy"

BCRN User ID: 4930168 91744
Reviewed May. 9, 2014

"Sounded so good but the grill not working so used the oven and simply delicious.

425 degrees for about 25 min--stirred halfway."

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