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Sds: 5* Grilled Asparagus Medley

Source of Recipe

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Sds: 5* Grilled Asparagus Medley

Taste of Home April/May 2004
16 reviews rate this recipe 5 Stars!
Exchanges
Prep/Total Time: 25 min.
Yield: 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
*Test Kitchen Approved

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.

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