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Special Grilled Veggies

 Special Grilled Veggies
"I fixed this colorful side dish on Father's Day one year and it has been requested many times since," says Kimberly Hennes-Skar of Minot, North Dakota. "It goes well with any grilled meat, chicken or seafood. It's easy to prepare but looks like you spent a lot of time on it."
4-6 ServingsPrep: 15 min. + marinating Grill: 10 min.

Ingredients

  • 1/2 cup red wine vinegar
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 pound fresh asparagus, trimmed
  • 1 large red onion, sliced and separated into rings
  • 1 large sweet red pepper, cut into 1-inch strips
  • 1 large sweet yellow pepper, cut into 1-inch strips

Directions

  • In a large resealable plastic bag, combine the first six ingredients.
  • Add vegetables and turn to coat. Seal and refrigerate for 1 hour or
  • overnight, turning once.
  • Drain and reserve marinade. Place vegetables in a grill basket or
  • disposable foil pan with slits cut in the bottom. Grill, uncovered,
  • over medium-high heat for 5 minutes. Turn; baste with reserved
  • marinade. Grill 5-8 minutes longer or until the vegetables are
  • tender. Yield: 4-6 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 121 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 45 mg sodium, 9 g carbohydrate, 2 g fiber, 2 g protein.