Grilled Bell Peppers, Onion and Mushrooms

Grilled Bell Peppers, Onion and Mushrooms

Looking for a side dish recipe to compliment your meats? Then check out this grilled vegetables medley of bell peppers, onion and mushrooms.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

4

servings

2
tablespoons olive oil
1/2
teaspoon peppered seasoned salt
1/2
teaspoon dried basil leaves
8
to 12 fresh whole mushrooms (3/4 to 1 inch in diameter)
1
medium onion, cut into thick wedges
1
green bell pepper, quartered lengthwise
1
red bell pepper, quartered lengthwise
  1. Heat grill. In large bowl, combine oil, peppered seasoned salt and basil; mix well. Add vegetables; toss to coat.
  2. When ready to grill, place onion and bell peppers in grill basket or directly on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium coals. Cook 6 minutes.
  3. Add mushrooms to grill basket; cook 6 to 10 minutes or until vegetables are crisp-tender, turning occasionally.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Substitution
One medium zucchini, cut into 1-inch pieces, can be used in place of the mushrooms in this recipe.
Kitchen Tip
If a grill basket isn't available, make sure the vegetable pieces are large enough so that they don't fall through the grill. Also, cut the vegetables the same size so all the ingredients cook in the same amount of time.
Make-Ahead Tip
Cut the vegetables up to one day in advance; cover and refrigerate them. Toss the vegetables with the oil mixture just before cooking.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 100
    • (Calories from Fat 60),
  • Total Fat 7g
    • (Saturated Fat 1g,),
  • Cholesterol 0mg;
  • Sodium 60mg;
  • Total Carbohydrate 7g
    • (Dietary Fiber 2g,
    • Sugars 3g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1 Vegetable;
    • 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.