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    Grilled Antipasto Vegetables


    Source of Recipe


    unknown

    List of Ingredients




    Ingredients
    4 red bell peppers, halved and seeded
    4 red onions, each peeled and cut into 6 wedges
    enough cooking spray
    2 tsp. olive oil
    6 (4) portobello caps
    2 lb. asparagus
    1/3 cup chili-garlic vinaigrette

    Recipe





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

    Combine oil, mushrooms and asparagus; toss well to coat. Place
    mushrooms and asparagus on grill rack; grill 3 minutes on each side or
    until tender. Chop mushrooms into 1 pieces; add to onion mixture.
    Slice asparagus diagonally into 1-1/2 pieces; add to onion mixture.
    Note: Store cooked vegetables in refrigerator for up to 3 days.
    Makes 11 cups (serving size: 1 cup).
 

 

 

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