Grilled Vegetables with Ranch Dressing

Live fire brings out the flavors in vegetables in a way that will make this technique a permanent part of your cooking repertoire.

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

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Nutritional Information

Amount per serving
  • Calories: 105
  • Calories from fat: 39%
  • Fat: 4.6g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 4.6g
  • Carbohydrate: 13.9g
  • Fiber: 3.5g
  • Cholesterol: 0.0mg
  • Iron: 1.6mg
  • Sodium: 181mg
  • Calcium: 57mg


  • 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
  • Ranch Dressing


  1. Prepare grill.
  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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