World’s Easiest Grilled Vegetables

Directions

Cut ends off the zucchini, then cut in half lengthwise and cut into slices not quite 2 inches thick. Peel onion, cut off ends, cut in half, then break apart into individual layers and cut each one into same-size pieces. Cut red bell pepper in half, cut out seeds and stem, and cut into pieces the same size as the onion and zucchini. Put the vegetables into Ziploc bag or plastic container with tight-fitting lid, choosing the smallest size you can to fit all the vegetables so they get well coated with the marinade. Pour in enough dressing to coat the vegetables, about 1/2 cup. Add dried herbs if desired, then close the bag or container and marinate in the fridge for 4-6 hours When you’re ready to cook vegetables, put the grill pan on the grill grate and preheat grill to medium-high heat. Drain vegetables into a colander placed in the sink and let dressing drain off while you preheat the grill. When grill and pan are hot, pour in the vegetables and spread them around so as many as possible are touching the surface of the pan. Cook with grill lid closed, stirring the vegetables every 5 minutes or so to insure that they get lightly browned on all sides. Cook about 15-20 minutes, or until vegetables are cooked but still slightly crisp and starting to char on the edges. Serve hot, with salt and fresh ground pepper to season.