Grilled Asparagus with Marinated Roasted Red Peppers, Feta and Kalamata Olives

Smokey charred grilled asparagus topped with sweet roasted red peppers, feta and kalamata olives marinated in a tasty balsamic marinade; the perfect side or salad for summer grilling!

Here’s a new asparagus recipe to kick off the summer season, some grilled asparagus with marinated roasted red peppers, feta and kalamata olives. The idea came from when I was enjoying some marinated roasted red peppers recently and I thought that the sweet, tangy and salty combo of the roasted red peppers, feta and kalamata olives would be fabulous on smokey, juicy, tender/crisp asparagus! This recipe is really easy to make where you mix up a simple balsamic marinade and marinate the roasted red pepper, feta and olives in it for a while before grilling up some asparagus and serving them together! This makes for either a great side or as a warm or chilled salad for any summer meal!

Grilled Asparagus with Marinated Roasted Red Peppers, Feta and Kalamata Olives

Serve it as a salad with the grilled asparagus all chopped up!

Grilled Asparagus with Marinated Roasted Red Peppers, Feta and Kalamata Olives

Prep Time: 10 minutes Marinate Time: 20 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4

Smokey charred grilled asparagus topped with sweet roasted red peppers, feta and kalamata olives marinated in a tasty balsamic marinade; the perfect side or salad for summer grilling!

ingredients

For the balsamic marinade:

2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 clove garlic, grated
1 teaspoon dijon mustard
1 teaspoon honey
1 teaspoon oregano
salt and pepper to taste

For the marinated roasted red peppers, feta and kalamata olives:

1 cup roasted red peppers, diced
1/4 cup feta, crumbled
1/4 cup kalamata olives, finely chopped
2 tablespoons red onion, finely chopped

For the grilled asparagus:

1 1/2 pounds asparagus, trimmed
1 tablespoon oil
salt and pepper to taste

directions

For the balsamic marinade:

Mix everything well.

For the marinated roasted red peppers, feta and kalamata olives:

Mix marinade into the roasted red pepper, feta, kalamata olives and red onions and optionally marinade for 20 minutes to over night or even longer.

For the grilled asparagus:

Toss the asparagus in the oil, salt and pepper and grill over medium-high heat until tender and slightly charred.
Serve topped with the marinated roasted red pepper, feta and kalamata olives and enjoy!

Option: Steam, boil, roast, etc. the asparagus rather than grill it.
Option: Slice the grilled asparagus and toss it with the marinated roasted red pepper, feta and kalamata olives to enjoy as a salad.

Nutrition Facts: Calories 163, Fat 11.4g (Saturated 3g, Trans 0), Cholesterol 8mg, Sodium 306mg, Carbs 12.6g (Fiber 4.7g, Sugars 7.3g), Protein 5.8g

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