Grilled Veggies Five Ways

COMBO #1: Asian Dressing + eggplant, yellow pepper, zucchini, garlic and lemongrass

COMBO #2: Chipotle dressing + red pepper, mushrooms, sweet corn and red onion

COMBO #3: Caesar dressing + butternut squash, green pepper, mushrooms and red onion 

COMBO #4: Balsamic vinaigrette + yellow summer squash, red pepper, asparagus and garlic  

COMBO #5: Italian dressing + zucchini, mushrooms, red onion and fresh rosemary 

1. Heat grill to medium-high.
2. Cut up the larger veggies such as eggplant, summer squash, sweet corn, onion and bell pepper into slices, chunks or pieces. Pieces should be large enough so that they won't fall through the grates if cooking directly on the grill.
3. Toss the veggies in the dressing.
4. Thread veggies on skewers, arrange in a grill basket or directly on the grill.
5. Grill until veggies are tender and slightly charred.