Parmesan Asparagus and Bell Pepper
- 8 oz fresh asparagus spears, trimmed
- 1/2 medium red or yellow bell pepper, cut into 1/4 inch wide strips
- 2 T balsamic vinaigrette dressing or Italian dressing
- 1 T shredded Parmesan cheese
In a large resealable food storage plastic bag, mix asparagus, bell pepper and vinaigrette dressing or Italian dressing to coat well
Place vegetables crosswise on bottom of pan, Cook under grill in oven for 4 to 6 minutes
Place in serving bowl and sprinkle with cheese.