Grilled Vegetables with Ranch Dressing

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
3/4 cup low-fat buttermilk
1/4 cup fat-free sour cream
1/2 teaspoon dry mustard
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon dried dill
1/4 teaspoon black pepper
1 garlic clove, minced

Prepare grill. 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.

Ranch Dressing
Combine all ingredients in a bowl; stir well with a whisk. Cover and chill.



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