Spicy Grilled Vegetables
margarine or butter, softened
2 tablespoons lemon pepper
1 large potato, cut lengthwise into fourths
1 medium zucchini, cut lengthwise in half
1 medium yellow summer squash, cut lengthwise in half
2 large bell peppers, cut lengthwise into fourths and seeded
1 medium onion, cut into 1/2-inch slices
Bibb lettuce, if desired
1/4 cup Italian dressing (can be Fat Free)
Heat coals or gas grill.
Mix margarine and lemon pepper. Brush on potato, zucchini, squash,
bell peppers and onion.
Cover and grill vegetables 4 inches from medium heat 10 to 20 minutes, turning
frequently, until tender.
Line platter with lettuce. As vegetables become done, remove from grill to
platter. Sprinkle with dressing. Serve warm.
Makes 4 servings