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Grilled Antipasto Vegetables




Source of Recipe


Cooking Light-8/02






List of Ingredients



• 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)
  






Instructions



1. Prepare grill.
   
2. 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.
   
   
3. Chop onions into 1-inch pieces; place in a large bowl. Peel and slice peppers into 1/2-inch strips; add to onions.
   
   
4. 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.
   
5. 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.
   
6. 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.