Grilled Vegetables
Nutrition Score per serving
n/a
Serves: 4
Cook Time: 20 minutes
Ingredients
| Cooking spray | ||
| 2 | red bell peppers, seeded and quartered | |
| 2 | yellow bell peppers, seeded and quartered | |
| 12 | asparagus spears | |
| 1 | small eggplant, cut in quarters lengthwise | |
| 1 | zucchini, cut in quarters lengthwise | |
| 1 | yellow squash, cut in quarters lengthwise | |
| 6 | plum tomatoes | |
| 2 | T | extra-virgin olive oil |
| 1⁄2 | t | freshly ground black pepper |
| 1⁄4 | t | salt |
| 1⁄3 | c | fat-free or lowfat Italian or ranch dressing |
Instructions
- Spray a grill with cooking spray and preheat it.
- Brush vegetables with olive oil and sprinkle them evenly with pepper and salt. Place bell peppers on the grill; cook for 5 minutes, turning as needed. Continue to cook, turning, as you add remaining vegetables in the following order.
- Add the eggplant and grill 3 minutes.
- Add the asparagus and grill 3 minutes.
- Add the zucchini and yellow squash and grill 3 minutes.
- Add the tomatoes and grill 3 minutes, or until all vegetables are tender.
- Drizzle with dressing and serve.
