Grilled Vegetables with Vinaigrette Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 pounds - Fresh asparagus, Trimmed
  • 1 pounds - Green and/or yellow pattypan squash, halved, and/or 1 lb. zucchini and/or yellow summer squash, cut into 1-in. pieces
  • 2 whole - Medium red and/or yellow bell peppers, Seeded and cut into 1/2-in. strips
  • 2 cups - Red and/or yellow cherry tomatoes
  • 3/4 cups - Bottled balsamic vinaigrette salad dressing
  • - Salt
  • - Ground pepper
  • Directions:

    1. In a very large bowl, combine asparagus, squash, bell peppers and tomatoes. Add balsamic vinaigrette; toss to coat. Cover and marinate in the refrigerator 1 to 4 hours. Drain vegetables, reserving vinaigrette.
    2. Heat grill to medium and lightly oil rack. Place vegetables in a grill wok. Grill vegetables, stirring occasionally, until just tender, 8 to 1o min. If the vegetables appear dry while cooking, brush with some of the reserved vinaigrette.
    3. To serve, arrange vegetables on a serving platter. Sprinkle with salt and black pepper. Drizzle with the reserved vinaigrette.

    Brief Description

    "Feature this Italian-inspired mix of asparagus, pattypan (yellow) squash, bell peppers and cherry tomatoes at your next family cookout."

    Main Ingredient:


    Category:  Vegetables

    Cuisine:  Italian


    Ladies Home Journal

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    Posted On:

    January 17, 2013

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