½ lb. fresh asparagus, trimmed
½ lb. zucchini, sliced in half lengthwise, then in thirds
½ lb. yellow squash, sliced in half lengthwise, then in thirds
3 bell peppers, seeded, cut lengthwise in quarters
1 red onion, peeled and cut in ¼ inch slices
1 jar of Eddie’s Caesar Dressing
Cover vegetables in Eddie’s Caesar dressing. Heat grill to medium-high. Drain veggies, then place on well-oiled grill.
Grill for 15 to 20 minutes, being sure to turn so that both sides are cooked and vegetables are tender. Remove from grill and cut into smaller pieces to serve.
Serve warm or at room temperature.
Las Rocas Garnacha
Eddie’s Recipe Tip:
