Grilled Summer Vegetables
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If you have picky eaters in your family who never want their veggies, try grilling?it brings out the natural flavors of fresh vegetables. I just brush on a little salad dressing to heighten the flavor, and WOW!! You won't be able to keep those finicky folks away!
What You'll Need
- 1 medium-size red bell pepper, cut into 6 strips
- 1 small eggplant (about ½ pound), cut crosswise into ½-inch-thick slices
- 1 small zucchini, quartered lengthwise
- 1 small yellow squash, quartered lengthwise
- 1/4 cup herb vinaigrette or Italian salad dressing
- 1/4 teaspoon salt
What to Do
- Preheat the grill. Combine the first 5 ingredients, tossing vegetables gently to coat with vinaigrette.
- Coat grill rack with nonstick cooking spray; place on grill over medium-hot coals (350 degrees to 400 degrees). Place vegetables on rack, and grill, uncovered, 5 minutes on each side or until crisp-tender, turning once. Transfer to a serving platter, and sprinkle with salt.