Grilled Vegetables

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 tablespoons extra-virgin olive oil
½ teaspoon freshly ground black pepper
¼ teaspoon salt
1/3 cup fat-free or lowfat Italian or ranch dressing

Directions

1. Spray a grill with cooking spray and preheat it.

2. 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.

3. Add the eggplant and grill 3 minutes.

4. Add the asparagus and grill 3 minutes.

5. Add the zucchini and yellow squash and grill 3 minutes.

6. Add the tomatoes and grill 3 minutes, or until all vegetables are tender.

7. Drizzle with dressing and serve.