Summertime is fresh vegetable time, and I try to use them as often as possible. One of my favorite ways is to marinate some fresh asparagus, bell peppers, onions and portobellos in balsamic dressing Of course, for something like this, most any veggies will do. Summertime dinner should be about relaxing, enjoying the outdoors with the wonderful smells of the grill perfuming the air. Don’t stress because you only have green bell peppers instead of red. Just enjoy the process and you’ll enjoy your dinner!
For this quick recipe, I used 1 bunch of asparagus, 2 large portobello caps sliced into thick slices, 1 medium red onion, and 2 bell peppers cut into planks.
For marinading veggies, I like to add them all them to a Trim the ends from the asparagus, slice the mushrooms, and cut the onion into large, 3/4″ rings, then add in your sliced bell peppers. Pour 1 cup of my balsamic dressing or your favorite dressing and seal the bag, squeezing as much air our as possible. Allow to marinade for at least 30 minutes, then place on a hot grill (or use a grilling basket. I find it easier to get some nice char without using one, but you will have the occasional piece of asparagus that sacrifices itself to the “fire gods.”)
Grill for 8-10 minutes, or until you get some char and the veggies are softened. Remove from grill and enjoy!
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