Recipes

Fire-Grilled Vegetables

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1 lg green bell pepper, seeded & sliced              

1 lg red bell pepper, seeded & sliced

1 lg large yellow bell pepper, seeded & sliced

1 med yellow squash, cut into ¼ in slices

1 med zucchini, cut in to ¼ in slices                    

freshly ground black pepper

¼ c low-fat Italian dressing                                          

1 T balsamic vinegar

1 T fresh basil, finely chopped, or 1 t dried basil

Combine the peppers, yellow squash and zucchini in a bowl. Sprinkle with fresh ground pepper and mix gently. Whisk the Italian dressing, balsamic vinegar and basil in a bowl. Pour over the vegetables, tossing to coat. In a grill-safe vegetable pan, grill the vegetables over medium-hot coals for 10 to 12 minutes or until the desired degree of crispness.