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Prep 20min
Total20min
Ingredients4
Servings2
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Ingredients
8
oz fresh asparagus spears, trimmed
1/2
medium red or yellow bell pepper, cut into 1/4-inch-wide strips
2
tablespoons balsamic vinaigrette dressing
1
tablespoon shredded Parmesan cheese
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Steps
1
Heat closed contact grill 5 minutes. In a large resealable food-storage plastic bag, mix asparagus, bell pepper and vinaigrette dressing to coat well.
2
When grill is heated, place half of vegetables crosswise on bottom grill surface. Close grill; cook 4 to 6 minutes or until vegetables are crisp-tender. Place vegetables in serving bowl. Repeat with remaining vegetables. Sprinkle with cheese.
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Italian dressing is a tasty stand-in for the balsamic vinaigrette.
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