Veggies from the Grill


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


    • 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


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
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