Grilled, roasted, veggies

Grilled roasted veggies.
Use 1 cup of Zesty Italian Dressing, or 1 cup fat free Italian Dressing and 3 Tablespoons olive or Canola oil.
3 teaspoons garlic powder.
3 teaspoons basil.
Assorted veggies cut into bite size pieces.
I used for this meal, yellow summer squash, red pepper, mushrooms and onions.
Put everything in a zip lock bag, seal, and turn to coat veggies. Let stand for about 30 minutes turning bag every 10 minutes.

Put veggies on skewers and cook on top rack of grill over medium high heat for about 15 minutes, or until slightly burnt on edges.

Serve as a side dish with any meal.  :-)