1 cup Fat-free Italian dressing
1 small eggplant
1 medium zucchini
2 summer squash
2 each red, green, and yellow peppers, cored and seeded
1 head fennel, leaves removed, cut into 4" pieces
1 tbs garlic salt
Slice all veggies lengthwise into 1/2" slices. Toss vegetables with Italian dressing to coat, keeping each type of vegetable separate. Heat grill to medium-high heat.
Skewer vegetables and grill until tender and lightly browned:
1-2 min. per side for peppers
2-3 min. per side for eggplant and squash
3-4 min. per side for fennel
Sprinkle with garlic salt while cooking.
Recipe from Healthy Living by The American Cancer Society