Grilled Vegetables with Ranch Dressing

Cooking Light
Live fire brings out the flavors in vegetables in a way that will make this technique a permanent part of your cooking repertoire.
8 servings (serving size: 2 bell pepper quarters, 1 eggplant piece, 2 asparagus spears, 1 zucchini piece, 1 tomato, and 2 tablespoons dressing)


+ Add To Shopping List
2 red bell peppers, seeded
2 yellow bell peppers, seeded
1 small eggplant, cut in half lengthwise (about 1 pound)
16 asparagus spears (about 1 pound)
1 medium zucchini or yellow squash, cut in half lengthwise
8 plum tomatoes
2 tablespoons olive oil
1/2 teaspoon black pepper
1/4 teaspoon salt
Cooking spray


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. Serve vegetables with Ranch Dressing.

Created date

September 1999

Nutritional Information

Calories 105
Caloriesfromfat 39 %
Fat 4.6 g
Satfat 0.8 g
Monofat 2.7 g
Polyfat 0.6 g
Protein 4.6 g
Carbohydrate 13.9 g
Fiber 3.5 g
Cholesterol 0.0 mg
Iron 1.6 mg
Sodium 181 mg
Calcium 57 mg