Popular Features:
View Cart

Veggies from the Grill

 
Veggies from the Grill
grilledvegies.jpg

This easy Veggies from the Grill recipe from the Taste of Home Test Kitchen is perfect for a meal or holiday gathering.

  • PrepN/A |
  • TotalN/A |
  • Serves 6
Print
0
Be the first to rate!0
Email

Ingredients

    • 2 tablespoons olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces
    • 1 medium yellow summer squash, cut into 1-inch pieces
    • 1 medium sweet red pepper, cut into 1-inch pieces
    • 1 medium sweet onion, cut into 1-inch pieces
    • 1 cup quartered fresh mushrooms
    • 2 tablespoons red wine vinegar
    • 2 tablespoons minced fresh basil
    • 1/4 cup shredded Parmesan cheese

Instructions

In a large resealable plastic bag, combine the oil, salt and pepper. Add the asparagus, squash, red pepper, onion and mushrooms; seal bag and turn to coat.
 
Transfer the vegetables to a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently.

Place vegetables in a serving bowl. Add vinegar and basil; toss to coat. Sprinkle with Parmesan cheese. Serve warm.

Editor's Note
If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like

Valentines Day Recipes


  • Mustard-Herb Chicken Breast

    This Mustard-Herb Chicken Breasts recipe from Taste of Home is a favorite for Terri Weme of Smithers, British Columbia when she needs an easy to make main dish for dinner.

  • Vanilla Creme Brulee

    Recipe for an almost traditional Creme Brulée.

  • Citrus Mustard Chicken

    A nice dress-up for this rotisserie chicken. Another summer quickie!

  • Lemon Drop Cocktail

    This Lemon Drop Cocktail is a very popular summer drink in Lake Tahoe at Harvey's famous restaurant. The recipe is made with frozen citron vodka, fresh lemon juice and superfine sugar.

  • Grilled Steak & Hot Sweet Onions

    This recipe for Grilled Steak & Hot Sweet Onions uses Maui, Vidalia, or Texas onions, dry mustard, paprika and black pepper.

  • Chocolate Espresso Pots De Creme

    Chocolate Espresso Pots De Creme are my all-time favorite pots de creme. Instant espresso powder amplifies the depth of the chocolate flavor. Keep portions to 4 ounces or less of this rich dessert. Serve in pot de creme cups or ramekins.