Grilled Vegetables with Garlic Olive Oil


  • 5-6 multi-colored peppers
  • 1 bunch asparagus (about 1⁄2 inch thick stalks), about 1 pound
  • 2 tablespoons chopped rosemary
  • 2 tablespoons Bella Oliva Garlic EVOO
  • 1 teaspoon salt

Prepare grill to med-high heat. Clean grates well.

Cut open the peppers, seed and remove ribs. Slice peppers into 1 inch strips. Chop rosemary. Cut off (or snap naturally) the tough ends of the asparagus.

Combine all ingredients into a large bowl and toss well.

Oil grill grates well. Lay peppers on one side of grill, skin side down. Lay asparagus in a single layer on the other side of the grill against the direction of the grates. Grill for 4-5 minutes. Start checking on the veggies in the same order as you put them down since they start cooking immediately. Also, vegetables closer to the outer edges of the grill won’t cook as quickly as those in the center.

After turning all vegetables, grill for another 2-3 minutes checking frequently. Remove from grill, transfer to serving platter in separate stacks of peppers and asparagus. Garnish with rosemary sprigs and serve.


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