Ingredients
1 medium yellow summer squash, halved and cut into 3/4-inch slices1 medium zucchini, cut into 3/4-inch slices6 large fresh mushrooms, quartered2 large tomatoes, cut into wedges1 medium sweet red pepper, julienned1 medium green pepper, julienned1/2 cup fresh baby carrots, quartered lengthwise1/4 cup prepared ranch salad dressing1/4 cup prepared Italian salad dressing
Preparation
Divide vegetables between two pieces of double thickness heavy-duty foil (about 18 in. square). Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 10-13 minutes on each side or until vegetables are tender.
Open foil carefully to allow steam to escape. With a slotted spoon, remove vegetables to a serving dish. Combine the salad dressings; drizzle over vegetables and toss to coat.
