Grilled Vegetables with Ranch Dressing

Ingredients

• 1 pound asparagus spears 
• 0.5 teaspoon pepper black
• 1 small eggplant cut in half lengthwise ( 1 pound)
• 2 tablespoons olive oil 
• 8  plum tomatoes 
• 8 servings ranch dressing 
• 2  bell peppers red seeded
• 0.3 teaspoon salt 
• 2  bell peppers yellow seeded
• 1 medium zucchini yellow cut in half lengthwise

Equipment

• grill

Directions

1. Prepare grill.
2. Brush first 6 ingredients with oil; sprinkle evenly with black pepper and salt.
3. Place bell peppers on a grill rack coated with cooking spray; grill 5 minutes.
4. Add eggplant; grill 5 minutes.
5. Add asparagus; grill 5 minutes.
6. Add zucchini; grill 5 minutes.
7. Add tomatoes; grill 5 minutes or until all vegetables are tender, turning vegetables as needed.
8. Remove vegetables from grill.
9. Cut each bell pepper into quarters; cut eggplant halves and zucchini halves each into 4 equal pieces.
10. Serve vegetables with Ranch Dressing.