1 Pound (Such As Pattypan Or Zucchini Squash, Carrots, Asparagus Tips Or Red Peppers)
Prepared italian salad dressing
4 Tablespoon (For Basting)
Green onion tops
Cut larger vegetables into halves.
Brush vegetables lightly with dressing.
Grill vegetables over medium-hot briquets 5 to 10 minutes or until crisp-tender, turning once and basting occasionally with dressing.
To tie vegetables into bundles, blanch green onion tops in boiling water 5 seconds or until limp.
Use tops as string to tie bundles together.