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Grilled Asparagus Medley

Total Time

Prep/Total Time: 25 min.

Makes

8 servings

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
Grilled Asparagus Medley Recipe photo by Taste of Home

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.

Nutrition Facts

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

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