Easy Grilled Vegetables

 

12

pattypan squash, about 1 inch in diameter

2

medium red or green bell peppers, each cut into 6 pieces

1

large red onion, cut into 1/2-inch slices

1/3

cup fat-free Italian dressing

Freshly ground pepper, if desired

• 1 In 13x9-inch glass baking dish, place squash, bell peppers and onion. Pour dressing over vegetables. Cover and let stand 1 hour to blend flavors.
• 2 Heat coals or gas grill for direct heat (page 262).
• 3 Remove vegetables from marinade; reserve marinade. Place squash and bell peppers in grill basket (grill “wok”). Cover and grill squash and bell peppers over medium heat 5 minutes.
• 4 Add onion to grill basket. Cover and grill 5 to 10 minutes, turning and brushing vegetables with marinade 2 or 3 times, until tender. Sprinkle with pepper.