Carbs Per Serving : 11 total recipe excluding
salad dressing
Effort: Easy
Ingredients:
1 bunch asparagus spears -- trimmed to about 8'
1 bunch green onions, whole -- trim to about 8'
1 large red bell pepper -- clean and slice into long thin strips1/2
cup any brand Italian salad dressing
1 clove garlic -- crushed
1/2 teaspoon pepper -- fresh cracked is best
How to Prepare:
Mix dressing, pepper, garlic and Italian seasoning well. Pour into a
gallon-sized ziplock bag.
Blanch the asparagus in boiling water for 3 minutes or until it
turns darker green. Drain well and put into the baggie of marinade
along with the onions and pepper. Let marinate at room temperature
for 1 hour, turning bag as needed to get an even coating.
After an hour, drain the marinade off.
Preheat foreman grill. Place veggies in a single layer across the
grill - - fit as many as you can on in the 1st batch. Close lid and
grill for 4 minutes. The onions should remain tender/crsp. If you
desire them to be softer, cook another 2 minutes, but d
on't get them too soft.
Arrange on a platter and drizzle with a little melted butter if
desired.
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