Grilled Asparagus, Red Bell Pepper, and Portobello Mushrooms

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This is a great stand-alone dish or you can put it over pasta or a salad. Because the veggies stand up to the vinaigrette, you can make it ahead of time.


  • ¼ cup olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white sugar
  • salt and freshly ground black pepper to taste
  • 3 large portobello mushroom caps, cut into bite-sized pieces
  • 12 stalks asparagus, cut into bite-sized pieces
  • 1 large red bell pepper, cut into bite-sized pieces


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.

Preheat an outdoor grill for medium heat and lightly oil the grate.

Line a vegetable pan with aluminum foil and place on the preheated grill. Add vegetables with vinaigrette to the pan on the grill.

Grill vegetables until desired softness or crunchiness is reached, 5 to 7 minutes.

Prep time: 20 mins / Cooking time: 5 mins / Total time: 25 mins

Serving: 4 / Yield: 4 servings

Calories: 238.1

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