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Zesty Grilled Veggies

"The bright colors of these easy grilled zucchini and bell peppers seasoned with the zest of KRAFT Zesty Italian dressing will have everyone coming back for more."
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20 m servings
Original recipe yields 8 servings

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  • Prep

  • Ready In

  1. Preheat grill to medium heat. Place vegetables in grill basket.
  2. Grill 10 min. or until crisp-tender, turning occasionally. Place in large bowl.
  3. Add dressing; toss to coat. Sprinkle with cheese.


  • Tip
  • Don't have a grill basket? Cover grill grate with large sheet of heavy-duty foil before preheating as directed. Spread vegetables onto foil. Grill as directed, stirring occasionally.
  • For nutritional information about this recipe, visit


Read all reviews 7
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I've made vegetables this way before, except that I marinate the veggies in the italian dressing for the whole day while I'm at work. Then when I get home I pop them into a grill basket and gri...

these are great, i also have been making these for years except i marinade them a few hours in paul newmans light balsalmic dressing and grill, great flavor!!

Fantastic! Was making this for just my girlfriend and myself so I used 2 Zucchini, and one of each pepper. Added low-fat Italian dressing (the normal kind looked too oily) until it was lightly c...

I made these the other night with some baked chicken and they were great. Fresh veggies on the grill are always yummy and having these in the dressing gives them an extra zing with the flavor.

Simple & delish. Like others, I marinade in dressing first before grilling.

What could be easier? These are delicious, a real favorite at backyard BBQs. I did add mushrooms, yellow summer squash and tomatoes, and substituted green bell pepper for some of the red and yel...

I make this all the time, it is awsome!!! I like to spice it up by adding a little cayanne pepper