Grilled Asparagus, Red Bell Pepper, and Portobello Mushrooms
Description
Asparagus, red bell pepper, and portobello mushrooms are tossed in a simple vinaigrette and grilled to perfection. Serve as a side dish or a topping for pasta or salad.
Ingredients
•
1/4 cup olive oil
•
2 tablespoons white wine vinegar
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1 tablespoon Dijon mustard
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1 teaspoon white sugar
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salt and freshly ground black pepper to taste
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3 large portobello mushroom caps, cut into bite-sized pieces
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12 stalks asparagus, cut into bite-sized pieces
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1 large red bell pepper, cut into bite-sized pieces
Directions
1
Combine olive oil, vinegar, Dijon, sugar, salt, and pepper for the vinaigrette in a small bowl and mix until well combined. Pour in a large resealable bag and add mushrooms, asparagus, and bell pepper. Toss everything together until well combined.
2
Preheat an outdoor grill for medium heat and lightly oil the grate.
3
Line a vegetable pan with aluminum foil and place on the preheated grill. Add vegetables with vinaigrette to the pan on the grill.
4
Grill vegetables until desired softness or crunchiness is reached, 5 to 7 minutes.