Colorful Grilled Marinated Vegetables (Foreman Grill)

1/2 cup Italian salad dressing (like Wishbone)
1 garlic clove, crushed
1/2 tsp black pepper (fresh cracked is best)

1 bunch asparagus spears, trimmed to about 8-inches
1 bunch whole green onions, trimmed to about 8-inches
1 large red bell pepper, cleaned, sliced in long thin strips

Mix dressing, garlic, and pepper together 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, fitting 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.