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Add a photoJust in time for grilling season. A tasty side dish that goes great with beef, pork chicken or fish.
Ingredients
- 2 Lg Portobello mushrooms
- 1/2 Lg Red onion cut in quarters
- 3 Red sweet mini peppers
- 3 Yellow sweet mini peppers
- 10 stems Asparagus
- 5 Lg Basil leaves chiffonade
- 1/4 C Chopped fresh Italian parsley
- 1 stem Fresh rosemary chopped
- 3 Cloves garlic minced
- 1/2 C Olive oil
- 1/2 C Balsamic vinegar
- 1 Tbl Agave nectar
- Kosher salt to taste
- Fresh ground black pepper to taste
Directions
- Clean portobello mushrooms
- Secure quarters of onions by placing a toothpick through the center of the onions
- Cut top of the peppers and remove the seeds
- Clean asparagus
- Place vegetables in a ziplock bag
- Place all the herbs, garlic, olive oil, vinegar, agave nectar, salt and pepper in a mixing bowl whisk well and pour over the the vegetables
- Let marinate for at least 2 hours
- Place a vegetable grill pan on a gas grill or you can use a cast iron skillet and place the vegetables inside the grill pan. If using a cast iron skillet place marinade in as well , it thickens to a wonderful sauce . Pour the thickened sauce over the veggies when there cooked. Grill the vegetables for a 15 minutes or till desired doneness .
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 386g | |
| Recipe makes 3 servings | |
| Calories 456 | |
| Calories from Fat 326 | 71% |
| Total Fat 36.94g | 46% |
| Saturated Fat 5.08g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 63mg | 3% |
| Potassium 979mg | 28% |
| Total Carbs 27.1g | 7% |
| Dietary Fiber 6.5g | 22% |
| Sugars 14.64g | 10% |
| Protein 6.55g | 10% |
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