BBQ Grilled Veggies


1 red pepper
1 yellow pepper
1 red onion
1 portobello mushroom
1 bunch asparagus
olive oil
sea salt
fresh ground pepper
roasted red pepper dip
(or any other seasoning mix you prefer)


Pre-heat BBQ to medium heat.

Wash all veggies.
Slice peppers into thick strips, cutting again in half if prefered.
Divide onion into 8 wedges.
Slice Portobello mushroom.
Snap asparagi – dispose tough end, divide remaining pieces into 2 inch lengths.

Toss all veggies with oil and seasoning in large bowl.
Spread out on BBQ grilling pan.

Grill over indirect heat (either on top rack or over a low burner, while other burner is on medium-high) until tender crisp, about 10-15 minutes, depending on temperature of BBQ.

BBQ Grilled Veggies Scaled

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