Grilled Asparagus & Peppers with Orange-Balsamic Dressing
Grilled asparagus are delicious, but the shape of the asparagus makes it impossible to grill unless you have either a grill topper or a basket of some sort. If you don't, then broil the vegetables instead of grilling them.
  • 1/2 pound asparagus
  • 2 tablespoons water
  • 4 teaspoons olive oil
  • 2 red bell peppers, cut lengthwise into flat panels
  • 1/3 cup balsamic vinegar
  • 1/3 cup orange juice
  • 1 tablespoon Dijon mustard
  • 2 teaspoons light brown sugar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 8 ounces linguine
  • 8 ounces extra-firm tofu, cut into 1/2-inch chunks

1. Spray a grill topper with nonstick cooking spray. Preheat the grill. Off the heat, spray a grill topper with nonstick cooking spray. In a shallow bowl, whisk together the water and 1 teaspoon of the oil. Add the asparagus, tossing to coat.

2. Place the asparagus on the grill topper. Place the pepper panels, skin-side down, on the grill topper. Grill until the pepper skins are charred and the asparagus are golden brown, about 7 minutes. When cool enough to handle, peel the peppers and cut into 1/2-inch-wide strips. Cut the asparagus into 1-inch lengths.

3. Meanwhile, in a large bowl, whisk together the remaining 1 tablespoon oil, the vinegar, orange juice, mustard, brown sugar, ginger, and salt.

4. In a large pot of boiling water, cook the pasta according to package directions. Drain and add to the bowl of dressing.

5. Add the asparagus, bell pepper, and tofu to the bowl, and toss to combine. Serve at room temperature or chilled.

Nutritional Information
Per serving: 369 calories, 9.6g total fat (1.3g saturated), 0mg cholesterol, 3.8g dietary fiber (1.1g soluble), 58g carbohydrate, 15g protein, 697mg sodium.
Good source of: selenium, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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