Grilled Asparagus with Red Pepper and Portobello
Grilled Asparagus with Red Pepper and Portobello brings together tender-crisp spears, sweet bell pepper, and hearty mushrooms kissed by smoke. A tangy Dijon and white wine vinegar vinaigrette balances richness with brightness, making this a vibrant side for dinner or a topping for salads and pasta. Serve warm to showcase the vegetables’ char and juicy texture.
- Prep20 mins
- Cook5 mins
- Serves4
- DifficultyEasy
- 1
In a small bowl, combine the olive oil, vinegar, Dijon, sugar, salt, and pepper for the vinaigrette and mix until well blended. Pour into a large resealable bag and add the mushrooms, asparagus, and bell pepper. Toss everything together until evenly coated.
- 2
Preheat an outdoor grill to medium heat and lightly oil the grate.
- 3
Line a vegetable pan with aluminum foil and set it on the preheated grill. Add the vegetables with the vinaigrette to the pan on the grill.
- 4
Grill the vegetables until they reach your preferred softness or crunchiness, 5 to 7 minutes.
- Calories 159.94 kcal Moderate
- Protein 3.92 g Low Source
- Carbs 9.6 g Moderate
- Total Fat 13.32 g Moderate
- Saturated Fat 1.89 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 26.15 mg Low Source
- Fiber 3.18 g Moderate
- Sugar 5.27 g Moderate
- Added Sugar 0.33 g Low Source
- Calcium 20.98 mg Low Source
- Iron 1.65 mg Low Source
- Potassium 491.05 mg Moderate
- Vitamin A 35.9 mcg_rae Low Source
- Vitamin C 37.86 mg Good Source
- Vitamin D 0.2 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Mustard