Grilled Antipasto Vegetables

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

1
Prepare grill.
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GrillGrill
2
Coat bell peppers and onions with cooking spray.
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Cooking SprayCooking Spray
Bell PepperBell Pepper
OnionOnion
3
Place bell peppers and onions on grill rack coated with cooking spray; grill 15 minutes or until peppers are blackened, turning occasionally.
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Cooking SprayCooking Spray
Bell PepperBell Pepper
PeppersPeppers
OnionOnion
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GrillGrill
4
Place peppers in a zip-top plastic bag; seal.
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PeppersPeppers
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Ziploc BagsZiploc Bags
5
Let stand 15 minutes.
6
Chop onions into 1-inch pieces; place in a large bowl. Peel and slice peppers into 1/2-inch strips; add to onions.
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PeppersPeppers
OnionOnion
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BowlBowl
7
Combine the oil, mushrooms, and asparagus; toss well to coat.
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AsparagusAsparagus
MushroomsMushrooms
Cooking OilCooking Oil
8
Place mushrooms and asparagus on grill rack; grill 3 minutes on each side or until tender.
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AsparagusAsparagus
MushroomsMushrooms
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GrillGrill
9
Chop mushrooms into 1-inch pieces; add to onion mixture. Slice asparagus diagonally into 1 1/2-inch pieces; add to onion mixture.
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AsparagusAsparagus
MushroomsMushrooms
OnionOnion
10
Drizzle 1/3 cup Chile-Garlic Vinaigrette over mixture; toss to coat.
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VinaigretteVinaigrette
GarlicGarlic
Chili PepperChili Pepper
11
Note: Store cooked vegetables in refrigerator for up to 3 days.
Ingredients you will need
VegetableVegetable
DifficultyHard
Ready In45 m.
Servings11
Health Score42
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