Grilled Vegetables - cooking recipe

Ingredients

2 medium zucchini, cut in fingers
1 medium yellow squash, cut in fingers
1 red bell pepper, seed and cut in 8 wedges
1 large sweet onion
12 asparagus spears, trimmed
Cooking spray

Preparation

Preheat grill to medium.
Coat grill rack with cooking spray (need a small hole rack so vegetables won't fall through).
Cut onion in 8 wedges, leaving a portion of the root end attached. Place vegetables on rack.
Grill approximately 6 - 12 minutes or until desired doneness.
Remove to serving platter.
Serve with ranch or honey mustard dressing as a dip. Serves 4.