- Prep time
- 10 minutes
- Cook time
- 10 minutes
- 4-6 servings
What outdoor grilling session is complete without some fresh and tasty vegetables? The combination of asparagus, portabello mushrooms and mixed sweet peppers is a winning trio, but feel free to experiment with your own favorite veggies. If you’d like to add fresh herbs, try using oregano, rosemary or thyme, but sprinkle them on after grilling.
- 1 bunch asparagus, ends trimmed
- 4 portabello mushrooms, de-gilled
- 1 package mixed sweet peppers
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 2 teaspoons kosher salt
Preheat the grill to medium-high heat.
Toss vegetables in a bowl with oil, vinegar and salt until coated.
Grill vegetables over direct heat, turning often, for 8–10 minutes or until the asparagus is tender.
Remove from heat. Slice the mushrooms and arrange with other vegetables on a platter.
Techniques used in this recipe:
grill (I)grill (I): a cooking technique in which foods are cooked by a radiant heat source placed below the food. direct heatdirect heat: a method of heat transfer in which heat waves radiate from a source (for example, an open burner or grill) and travel directly to the item being heated with no conductor between heat source and food. Examples are grilling, broiling, and toasting. coatcoat: to sprinkle food with, or dip it into, egg, flour, chocolate, sauce, etc.
One of the most popular styles of lager beers, Pilsners are very light in color and brewed using noble hops such as Saaz and Hallertauer. Average alcohol by volume: 4.0-5.5%
American pale ales generally have a good balance of malt and hops, and often contain slight to moderate fruity notes. Average alcohol by volume: 4.0-7.0%