2 zucchini
2 yellow squash
1 tomato
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 eggplant
3 cups raspberry vinaigrette dressing
1/2 cup extra virgin olive oil (EVOO)
seasonings: salt, pepper, parsley, and garlic salt (optional)

Cut zucchini, squash, and all bell peppers in 1-inch thick strips length-wise. Cut eggplant in 1/2-inch thick slices. Cut tomato into four slices.

Place the 3 cups of Raspberry Vinaigrette dressing into a container large enough to hold the dressing and all vegetables. The vegetables should be covered in the dressing. Marinate vegetables in the refrigerator for about 15 minutes.

Prepare grill on medium heat with olive oil. After marinating, place vegetables on the grill. Let cook for 3 to 4 minutes or until lightly browned on each side. Sprinkle with desired seasonings. Serve as a side dish.

Submitted by: Shunda S. Lloyd