Grilled Vegetables with Basil Dressing

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Basil Dressing

  • 1/4 cup balsamic vinegar
  • 2 tablespoons TABASCO® brand Original Red Sauce
  • 2 tablespoons olive oil
  • 1 clove garlic, pressed
  • 1/4 teaspoon salt
  • 2 tablespoons chopped fresh basil, divided


  • 1 pound fresh asparagus spears
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 4 medium portabella mushrooms (about 1 pound)


For the dressing, whisk together vinegar, TABASCO® Sauce, olive oil, garlic, salt, and 1 tablespoon of the basil in a small bowl; set aside.

Snap off and discard woody bases of asparagus. Quarter bell peppers and remove seeds. Brush asparagus, peppers, and mushrooms with some of the dressing. Grill vegetables over medium heat, or broil 4 to 6 inches from heat in oven, about 5 minutes or until vegetables begin to brown. Turn vegetables, brush with dressing again, and cook about 5 minutes longer or until tender and lightly browned

Arrange vegetables on a platter, drizzle with additional dressing, and sprinkle with remaining 1 tablespoon basil. Serve warm or at room temperature.

Makes 4 servings.

Per serving: CALORIES 153g; PROTEIN 5g; CARB 15g; FIBER 4g; TOTAL FAT 7g; SATURATED FAT 1g; CHOL 0mg; SODIUM 215mg

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