Yield
8 servings (serving size: 2 bell pepper quarters, 1 eggplant piece, 2 asparagus spears, 1 zucchini piece, 1 tomato, and 2 tablespoons dressing)

How to Make It

Step 1

Prepare grill.

Step 2

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.

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