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Veggies from the Grill

 Veggies from the Grill
Bright asparagus, yellow summer squash and other vegetables get flame-broiled treatment in this must-try side dish. The grilled specialty gets a flavor boost from red wine vinegar, basil and a sprinkling of Parmesan cheese.
6 ServingsPrep/Total Time: 25 min.


  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 1 medium yellow summer squash, cut into 1-inch pieces
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 1 medium sweet onion, cut into 1-inch pieces
  • 1 cup quartered fresh mushrooms
  • 2 tablespoons red wine vinegar
  • 2 tablespoons minced fresh basil
  • 1/4 cup shredded Parmesan cheese


  • In a large resealable plastic bag, combine the oil, salt and pepper.
  • Add the asparagus, squash, red pepper, onion and mushrooms; seal bag
  • and turn to coat.
  • Transfer the vegetables to a grill wok or basket. Grill, uncovered,
  • over medium heat for 8-12 minutes or until tender, stirring
  • frequently.
  • Place vegetables in a serving bowl. Add vinegar and basil; toss to
  • coat. Sprinkle with Parmesan cheese. Serve warm. Yield: 6 servings.
Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.

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Veggies from the Grill (continued)

Nutritional Facts: 3/4 cup equals 81 calories, 6 g fat (1 g saturated fat), 2 mg cholesterol, 258 mg sodium, 6 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.