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Grilled Veggies for Eight


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