World’s Easiest Grilled Vegetables

Ingredients

• 2 medium zucchinis
• 1 large sweet onion
• 1 large red bell pepper
• 1/2 cup Italian Salad Dressing
• Pinch of dried herbs such as thyme, oregano, ground fennel, or dried basil
• Salt and fresh ground black pepper to season vegetables after grilling

Directions

1. Trim the zucchini, halve each one lengthwise, and slice it into pieces a little under 2 inches thick. Peel the onion, remove the ends, halve it, separate the layers, and cut those layers into pieces about the same size. Halve the red bell pepper, remove the stem and seeds, and cut it to match the onion and zucchini.
2. Transfer the vegetables to a Ziploc bag or a plastic container with a snug lid, using the smallest one that comfortably holds everything so the marinade can coat the pieces evenly. Add enough dressing to cover the vegetables, about 1/2 cup. Sprinkle in dried herbs if you want them, then seal the bag or container and refrigerate for 4-6 hours, or longer through the day if needed.
3. When it is time to grill, set the grill pan on the grill grate and heat both the grill and the pan to medium-high. At that heat, you should only be able to hold your hand near the grate for a few seconds.
4. While the grill heats, tip the vegetables into a colander in the sink and let the dressing run off. This step helps avoid flare-ups once the vegetables hit the hot grill pan.
5. Once the grill and pan are hot, add the vegetables to the pan and spread them out so as many pieces as possible are in contact with the surface. Close the grill lid and cook, stirring about every 5 minutes so the vegetables brown lightly on all sides.
6. Grill for about 15-20 minutes, until the vegetables are tender but still a little crisp and the edges are beginning to char. Serve hot, seasoning with salt and fresh ground pepper.