Vegetables: Grilled Antipasto Vegetables

posted by Terrytx 08-05-102 8:27 AM

* Exported from MasterCook *
Grilled Antipasto Vegetables
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Grilling Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 red bell peppers, halved and seeded
4 red onions, each peeled and cut into 6
wedges
cooking spray
2 teaspoons olive oil
6 (4-inch) portobello caps
2 pounds asparagus
1/3 cup Chile-Garlic Vinaigrette (see recipe in archives)


Prepare grill.

Coat bell peppers and onions with cooking spray. Place bell peppers and onions on grill rack coated with cooking spray; grill 15 minutes or until peppers are blackened, turning occasionally. Place peppers in a zip-top plastic bag; seal. Let stand 15 minutes.

Chop onions into 1-inch pieces; place in a large bowl. Peel and slice peppers into 1/2-inch strips; add to onions.

Combine oil, mushrooms and asparagus; toss well to coat. Place mushroom and asparagus on grill rack; grill 3 minutes on each side or until tender.

Chop mushrooms into 1-inch pieces; add to onion mixture. Slice asparagus diagonally into 1 1/2-inch pieces; add to onion mixture. Drizzle 1/3 cup Chile-Garlic Vinaigrette over mixture; toss to coat.

Yield: 11 cups (serving size: 1 cup). 102 cal, 2.2g fat, 5.7g pro, 18.9g carb, 6.8g fiber, 0mg chol, 1.9mg iron, 157mg sod, 72mg calc.

Source: Cooking Light-8/02

Yield: 11 cups

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