Grilling this weekend? Don’t let the meat steal the show! Give your veggies some love with this recipe.
While grill is heating, wash and chop veggies: seed peppers and cut into slices; chop zucchini and squash width-wise into ¼-inch circles; slice mushrooms; cut onion into ½-inch slices.
Whisk butter and lemon pepper together. Brush onto veggies.
To keep veggies in place on the grill, either skewer them and set directly on grill or form a foil packet (spray foil with cooking spray and place veggies in the middle of two slices of foil on grill). Cover and grill veggies over low-medium heat for 10-20 minutes or until tender. Turn frequently.
When veggies are finished, place them on a serving platter and drizzle with Italian dressing. Serve warm.