CarbsPerServing: 11 total recipe excluding salad dressing
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 strips
1/2 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 don’t get them too soft.
Arrange on a platter and drizzle with a little melted butter if desired.