Grilling is the ultimate high-
flavor, lowfat cooking method.
It intensifies the
flavor of foods without relying
on extra fat.
Yields 8 servings
2 red bell peppers, seeded
Ranch Dressing
2 yellow bell peppers, seeded
¾ cup lowfat buttermilk
1 small eggplant, cut in half lengthwise
¼ cup fat-free sour cream
16 asparagus spears
½ teaspoon dry mustard
1 medium zucchini, cut in half lengthwise
½ teaspoon dried oregano
8 plum tomatoes
½ teaspoon dried basil
2 tablespoons olive oil
¼ teaspoon salt
½teaspoon black pepper
¼ teaspoon dried dill
¼ teaspoon salt
¼ teaspoon black pepper
Cooking spray
1 garlic clove, minced
For dressing, combine all ingredients in a bowl; stir well with a whisk. Cover and chill. Brush peppers, eggplant, asparagus, zucchini and tomatoes with oil; sprinkle evenly with black pepper and salt. Place bell peppers on a grill rack coated with cooking spray; grill five minutes. Add eggplant; grill five minutes. Add asparagus, grill five minutes. Add zucchini; grill five minutes. Add tomatoes; grill five minutes. Remove vegetables from grill. Cut each bell pepper into quarters; cut each eggplant in half and zucchini in half into four equal pieces. Serve with dressing.
