Grilled Vegetables

Serves: 4

Prep Time: n/a

Cook Time: 20 minutes

Nutrition Score per serving:

n/a

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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

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.