In late summer, when we have an abundance of garden produce, we enjoy this medley of fresh veggies.
—TERRI MULE ANGOLA, NY
PREP: 20 MIN. GRILL: 20 MIN. MAKES: 6 SERVINGS
1 medium yellow summer squash, halved and cut into 3/4-inch slices
1 medium zucchini, cut into 3/4-inch slices
6 large fresh mushrooms, quartered
2 large tomatoes, cut into wedges
1 medium sweet red pepper, julienned
1 medium green pepper, julienned
1/2 cup fresh baby carrots, quartered lengthwise
1/4 cup prepared ranch salad dressing
1/4 cup prepared Italian salad dressing
1. Divide vegetables between two pieces of double thickness heavy-duty foil (about 18 in. square). Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 10-13 minutes on each side or until vegetables are tender.
2. Open foil carefully to allow steam to escape. With a slotted spoon, remove vegetables to a serving dish. Combine the salad dressings; drizzle over vegetables and toss to coat.
Did you know?
Summer and winter squash are members of the gourd family. The skin and seeds of summer squash are edible, while the skin is hard on winter squash.