Grilled Antipasto Vegetables
Need a gluten free, whole 30, and vegan hor d'oeuvre? Grilled Antipasto Vegetables could be a tremendous recipe to try. This recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 3g of protein, 1g of fat, and a total of 62 calories. This recipe serves 11. It will be a hit at your The Fourth Of July event. Head to the store and pick up onions, chile-garlic vinaigrette, portobello caps, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
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.
Chop onions into 1-inch pieces; place in a large bowl. Peel and slice peppers into 1/2-inch strips; add to onions.
Combine the 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-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.
Note: Store cooked vegetables in refrigerator for up to 3 days.