Grilled Vegetables with Ranch Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Live fire brings out the flavors in vegetables in a way that will make this technique a permanent part of your cooking repertoire. Ingredients:
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 |
Directions:
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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