World Famous Recipes

Grilled Antipasto Vegetables

Ingredients
4 red bell peppers, halved and seeded
4 red onions, each peeled and cut into 6 wedges
enough cooking spray
2 tsp. olive oil
6 (4″) portobello caps
2 lb. asparagus
1/3 cup chili-garlic vinaigrette

Directions
Prepare grill. Coat bell peppers and onions with cooking
spray. Place bell peppers and onions on grill rack coated with
cooking spray; grill 15 minutes or until peppers are blackened,
turning occasionally. Place peppers in a zip-top plastic bag; seal.
Let stand 15 minutes. Chop onions into 1″ pieces; place in a large
bowl. Peel and slice peppers into 1/2″ strips; add to onions.

Combine oil, mushrooms and asparagus; toss well to coat. Place
mushrooms and asparagus on grill rack; grill 3 minutes on each side or
until tender. Chop mushrooms into 1″ pieces; add to onion mixture.
Slice asparagus diagonally into 1-1/2″ pieces; add to onion mixture.
Note: Store cooked vegetables in refrigerator for up to 3 days.
Makes 11 cups (serving size: 1 cup).