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Grilled Asparagus Medley Recipe

Grilled Asparagus Medley Recipe

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. YIELD:8 servings

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

  • 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.

Nutritional Facts

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

Reviews for Grilled Asparagus Medley

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MY REVIEW
Reviewed Jan. 29, 2015

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

MY REVIEW
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."

MY REVIEW
Reviewed May. 30, 2014

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

MY REVIEW
Reviewed May. 24, 2014

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

MY REVIEW
Reviewed May. 22, 2014

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

MY REVIEW
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."

MY REVIEW
Reviewed May. 13, 2014

"nice and healthy"

MY REVIEW
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."

MY REVIEW
Reviewed May. 9, 2014

"This is great, I throw everything I have in the veggie bin in this ! Yummy"

MY REVIEW
Reviewed Apr. 1, 2014

"This recipe is awesome! I've done it both on the grill and in the oven and everyone loved it!"

MY REVIEW
Reviewed Oct. 26, 2013

"Very easy and so delicious."

MY REVIEW
Reviewed Jul. 8, 2012

"Cooked this over a firepit - had just a taste of smoked flavor - was absolutely delicious! Will make this many times over!"

MY REVIEW
Reviewed Jun. 15, 2011

"This is absolutely wonderful!! The second time I've made it. I used green pepper and red onion because that is what I had on hand."

MY REVIEW
Reviewed May. 23, 2011

"Good! I think next time I will add more mushrooms though!"

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