[Grilled Asparagus, Red Bell Pepper, and Portobello Mushrooms]

Ingredients and Weight:

• Asparagus: 1 pound
• Red bell pepper: 2 medium-sized (12 ounces)
• Portobello mushrooms: 4 large (1 pound)
• Olive oil: 1/4 cup
• Salt and black pepper: to taste

Preparation Time:

• 15 minutes

Cooking Time:

• 15-20 minutes

Difficulty Level:

• 2/5

Preparation Method Steps:

1. Preheat grill to medium-high heat.
2. Trim asparagus ends and cut into 2-inch pieces.
3. Cut red bell peppers into 1-inch squares.
4. Remove stems from portobello mushrooms and clean caps.
5. Brush vegetables and mushrooms with olive oil, salt, and pepper.
6. Grill vegetables for 10-15 minutes, or until tender and slightly charred, turning occasionally.
7. Grill portobello mushrooms for 8-10 minutes per side, or until soft and juicy.

Nutritional Information:

• Calories: 150 per serving
• Fat: 7 grams
• Protein: 4 grams
• Carbohydrates: 25 grams
• Fiber: 5 grams

Dish Characteristics:

• Vibrant and colorful with a mix of greens, reds, and browns
• Grilled flavor adds a smoky aroma and depth
• Variety of vegetables offers a balance of textures and flavors
• Healthy and nutritious with plenty of vitamins, minerals, and antioxidants

User Comments:

• "Absolutely delicious! The grilled vegetables are so flavorful and juicy."
• "This dish is perfect for a summer barbecue or dinner party."
• "I added some goat cheese to the mushrooms, and it was a game-changer."
• "The colors of the vegetables really pop, making this dish a feast for the eyes."
• "I'm not usually a big fan of vegetables, but this dish has me hooked!"

Special Precautions and Tips:

• If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
• If the vegetables start to burn, move them to a cooler part of the grill.
• Serve with your favorite sauce or dressing, such as balsamic glaze, hummus, or ranch dressing.