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Grilled Veggies tossed with Italian Dressing

Difficulty: Easy

25 MIN

Bake time

15 MIN

Prep time

Grilled Veggies tossed with Italian Dressing

What You Need

  • 3 red bell peppers, seeded and halve
  • 3 zucchini sliced lengthwise (1/2- inch thick)
  • 3 Japanese eggplants, sliced lengthwise (1/2- inch thick)
  • 1 bunch asparagus, trimmed
  • 1 bunch cremini mushrooms
  • 3 squash sliced lengthwise (1/2- inch thick)
  • 1 packet of Spice Trader Italian Dressing Mix


Prepare Italian Dressing according to packaged instructions.

Place a grill pan over medium-high heat.

Brush the vegetables with 1/4 cup of the Italian Dressing to coat lightly.

Working in batches, grill the vegetables until tender and lightly charred all over; about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus.

Arrange the vegetables on a platter.

Drizzle Italian Dressing over the vegetables.

Serve the vegetables warm or at room temperature.

Tip: The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.

Contact Us

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Fort Mill, SC 29707

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