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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

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

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

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.
Originally published as Grilled Asparagus Medley in Taste of Home April/May 2004, p29


Reviews for Grilled Asparagus Medley

AVERAGE RATING
(19)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
hicks91
Reviewed Jun. 8, 2016

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

MY REVIEW
Maryrose90
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."

MY REVIEW
tcarver
Reviewed Jan. 29, 2015

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

MY REVIEW
gramto2
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
MOTCook
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
No_Time_To_Cook
Reviewed May. 24, 2014

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

MY REVIEW
swinny
Reviewed May. 22, 2014

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

MY REVIEW
Ald565
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
nettlew
Reviewed May. 13, 2014

"nice and healthy"

MY REVIEW
BCRN
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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