Jalapeño-Spiced Grilled Vegetables

Jalapeño chiles provide a spicy addition to these grilled veggies – a perfect side dish.

Ingredients

• 1 medium yellow squash, cut into 1-inch pieces
• 1 medium zucchini, cut into 1-inch pieces
• 1 large red onion, cut into 1/2-inch slices
• 1 medium orange bell pepper, cut into 6 pieces
• 1 medium red bell pepper, cut into 6 pieces
• 2 jalapeño chiles or 2 Anaheim chiles, seeded, cut in half lengthwise
• 1/2 cup roasted garlic Italian dressing

Instructions

• In 13x9-inch (3-quart) glass baking dish, place squash, zucchini, onion, bell peppers and chiles. Pour dressing over vegetables. Cover; let stand 1 hour to blend flavors.
• Heat gas or charcoal grill. Remove vegetables from marinade; reserve marinade. Place squash, zucchini, bell peppers and chiles in grill basket (grill "wok"). Place grill basket on grill over medium heat. Cover grill; cook 5 minutes.
• Add onion to grill basket. Cover; cook 5 to 10 minutes longer, turning and brushing vegetables with marinade 2 to 3 times, until tender. Serve immediately.