Colorful Grilled Marinated Vegetables/Foreman Grill
Recipe By : Dottie
Serving Size : 1
1 bunch asparagus -- trimmed to about 8"
1 bunch green onions -- whole - trim to about 8"
1 large red bell pepper -- slice into long thin strips
1/2 cup Italian salad dressing
1 clove garlic -- crushed
1/2 teaspoon pepper
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/crisp. 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.
Per Serving (excluding unknown items): 597 Calories; 57g Fat (83.2%
calories from fat); 3g Protein; 23g Carbohydrate; 3g Dietary Fiber;
0mg Cholesterol; 931mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2
Vegetable; 1 Fruit; 11 1/2 Fat.
NOTE: This recipe shows only one serving so you must divide the carb
count by the number of servings minus fiber. Italian Dressing not
included in carb count as most is discaraded.