Grilled Asparagus and Peppers
Peppers are a good source of vitamin C, and asparagus contributes folate, a B vitamin. This healthy side dish complements fish, chicken or meat.
Makes 5 to 6 servings
|1/2||cup balsamic vinegar|
|1/4||cup olive oil|
|1||tablespoon chopped onion|
|1||clove garlic, minced|
|1/2||teaspoon dried basil|
|1/2||teaspoon dried thyme|
|1/2||teaspoon lemon pepper|
|1||pound thin asparagus, trimmed|
|1||large red bell pepper, cut into 1/2-inch-wide strips|
|1||large yellow bell pepper, cut into 1/2-inch-wide strips|
- Combine vinegar, oil, onion, garlic, basil, thyme, lemon pepper and salt in small bowl until blended. Place vinegar mixture, asparagus and bell peppers in large resealable food storage bag. Close bag securely, turning to coat. Marinate 30 minutes, turning after 15 minutes.
- Prepare grill for direct cooking.
- Drain asparagus and bell peppers; reserve marinade. Grill over medium-high heat 8 to 10 minutes or until tender, turning halfway through grilling time and brushing frequently with reserved marinade. Serve hot or at room temperature.
|Total Fat||11 g|
|Saturated Fat||2 g|
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