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Grilled Asparagus, Red Bell Pepper, and Portobello Mushrooms
Grilled Asparagus, Red Bell Pepper, and Portobello Mushrooms
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Grilled asparagus, red pepper, and portobello mushrooms with zesty vinaigrette. Perfect as a side or pasta/salad topping.
Ingredients:
  • 0.25 cup olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon white sugar
  • salt and freshly ground black pepper to taste
  • 3 large portobello mushroom caps, cut into bite-sized pieces
  • 12 stalks asparagus, cut into bite-sized pieces
  • 1 large red bell pepper, cut into bite-sized pieces
Instructions:
  • Whisk together olive oil, vinegar, Dijon, sugar, salt, and pepper in a small bowl until fully blended. Transfer the vinaigrette to a large resealable bag and add mushrooms, asparagus, and bell pepper. Shake the bag to coat everything evenly.
  • Heat up the grill outside until it reaches a medium temperature and lightly grease the grate with oil.
  • Prepare a vegetable pan by lining it with aluminum foil and set it on the preheated grill. Arrange vegetables in the pan and drizzle with vinaigrette before placing it on the grill.
  • Grill vegetables to your preferred tenderness, about 5 to 7 minutes.

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