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Grilled Vegetable Medley
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1 pound (24 spears) fresh asparagus, trimmed, cut into 1-inch pieces

1 medium (1 cup) carrot, sliced 1/4-inch

1 medium onion, cut into wedges

1 medium (1 cup) red bell pepper, cut into 1x1/4-inch strips

1 tablespoon chopped fresh oregano leaves  

1 tablespoon lemon juice

2 teaspoon finely chopped fresh garlic

1/2 teaspoon salt

1/8 teaspoon pepper

 *Substitute 1 teaspoon dried oregano leaves.

How to make

  1. STEP 1

    Heat gas grill on medium or charcoal grill until coals are ash white.

  2. STEP 2

    Meanwhile, place asparagus and carrot in 3-quart saucepan; add enough water to cover. Cook over high heat 4-6 minutes or until mixture comes to a full boil. Reduce heat to medium. Cook 5-6 minutes or until asparagus is crisply tender. Drain.

  3. STEP 3

    Place grilling basket onto grill; add cooked asparagus and carrot and all remaining ingredients. Grill, stirring often, 13-15 minutes or until vegetables are crisply tender.

Tip #1

Stove Top Directions: Heat 1 tablespoon oil in 10-inch skillet or wok; add all ingredients except asparagus. Cook over medium-high heat, stirring often, 5 minutes. Add asparagus. Continue cooking, stirring often, until vegetables are crisply tender (8 to 12 minutes).

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