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grilled peppers and asparagus recipe

Balsamic Glazed Rainbow Peppers and Asparagus

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 bunch fresh asparagus woody ends snapped off and discarded
  • 3 large bell peppers mix of red, orange, and yellow, cut into thick quarters
  • 2 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar plus extra for drizzling
  • 1 tsp garlic powder
  • 1/2 tsp sea salt or to taste
  • 1/4 tsp black pepper freshly cracked

Method
 

Instructions
  1. Preheat your outdoor grill to medium-high heat (about 400°F). Make sure the grill grates are clean.
  2. In a large mixing bowl, toss the prepped asparagus spears and thick bell pepper pieces with the olive oil, garlic powder, sea salt, and black pepper until completely coated.
  3. Place the vegetables directly onto the grill grates. Lay the asparagus horizontally across the grates so they don't fall through. Grill for 8-10 minutes, turning once halfway through, until the vegetables are tender-crisp and have nice char marks.
  4. During the last 1 to 2 minutes of grilling, quickly brush or drizzle the balsamic vinegar evenly over the hot vegetables. Let it bubble and caramelize briefly, being careful not to let the sugars burn.
  5. Remove the vegetables from the grill and transfer to a serving platter. Drizzle with a tiny bit more fresh balsamic vinegar if desired, and serve warm!

Notes

• Use a grill basket: If you are worried about the veggies falling into the fire, a metal grill basket works perfectly! Just toss the veggies occasionally for even cooking.
• Thicker cuts are better: Cut your bell peppers into wide strips or quarters. Thin strips will burn too quickly and lose their crunch.
• Indoor cooking: You can easily make this indoors using a cast-iron grill pan over medium-high heat.