Grilled Vegetables with Red Pepper Sauce

Makes 6
Prep 20 m
Cook 5 m
Grill 12 m
Grill per batch



  1. 1 of 5 Heat a gas grill to medium-high or prepare a charcoal grill with medium-hot coals.
  2. 2 of 5 Place tomatoes, zucchini, red and yellow peppers, asparagus and mushrooms in a large bowl and toss with 2 tablespoons of the olive oil, 1/4 teaspoon each of the salt and pepper.
  3. 3 of 5 Grill (in batches if necessary) for about 5 to 6 minutes per side. Set aside.
  4. 4 of 5 Meanwhile, place remaining 1 tablespoon olive oil, roasted red peppers, onion, vinegar, Italian seasoning and marinara sauce in a blender. Puree until smooth, then pour into a small saucepan. Stir in remaining 1/4 teaspoon each salt and pepper and simmer over medium heat for 5 minutes.
  5. 5 of 5 Serve vegetables with red pepper sauce.
Nutrition Information for Grilled Vegetables with Red Pepper Sauce
Servings Per Recipe: 6
Per Serving: 13 g sat. fat, 121 mg chol., 24 g Fat, total, 18 g carb., 30 g pro., 408 kcal cal., 1140 mg sodium, 6 g fiber