A simple marinade and quick grilling on a salt block makes for a fast and tasty side dish that pairs well with any entrée. Note: This recipe requires advance preparation. Read the entire article on salt block cooking by Mike Stines here.
2 red or yellow bell peppers, cleaned
1/2 pound trimmed asparagus
1 cup zesty Italian dressing
Slice the peppers into 1/3-inch wide strips. Place the peppers and asparagus in a container and add the marinade. Marinate the vegetables for an hour or up to four hours. Remove the vegetables from the marinade and drain. Discard the marinade.
Prepare a salt block for high heat cooking and sauté the vegetables for two to three minutes per side or until crisp tender.