GRILLED VEGETBLS.
WITH RANCH DRESSING
Serves: 8
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SOURCE
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COOKING LIGHT
MAGAZINE
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Other necessary recipes: Ranch Dressing
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2
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.
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red bell peppers seeded
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2
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.
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yellow bell peppers seeded
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1
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small
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eggplant cut in half lengthwise (about 1 pound)
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16
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.
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asparagus spears (about 1 pound)
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1
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medium
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zucchini or yellow squash cut in half lengthwise
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8
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.
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plum tomatoes
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2
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Tbls.
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olive oil
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1/2
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tsp..
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black pepper
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1/4
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tsp..
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salt
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Cooking spray
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Prepare grill. Brush first 6 ingredients with oil; sprinkle evenly with
black pepper and salt. Place bell peppers on a grill rack coated with cooking
spray; grill 5 minutes. Add eggplant; grill 5 minutes. Add asparagus; grill 5
minutes. Add zucchini; grill 5 minutes. Add tomatoes; grill 5 minutes or until
all vegetables. are tender, turning vegetables. as needed. Remove vegetables.
from grill. Cut each bell pepper into quarters; cut eggplant halves and
zucchini halves each into 4 equal pieces.
