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Grilled Asparagus Medley

 Grilled Asparagus Medley
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
8 ServingsPrep/Total Time: 25 min.

Ingredients

  • 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

Directions

  • 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.
  • Grill, covered, over indirect medium heat for 20-25 minutes or until
  • vegetables are crisp-tender, stirring occasionally. Yield: 8
  • servings.
Nutritional Facts: 1 serving equals 78 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 241 mg sodium,

2 of 2

Grilled Asparagus Medley (continued)

Nutritional Facts: 8 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.