2 each: medium zucchini and yellow squash, cut into 1/2-inch-thick slices
2 each: medium red, green and yellow peppers, cut into 1-1/2-inch-thick slices
1/3 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/4 cup grated parmesan cheese
1 package Debbie's Parmesan Herb Dip Mix
BLEND olive oil, balsamic vinegar and Parmesan Herb Dip Mix. Let sit for one hour (or over night).
PREHEAT grill to medium heat. Arrange vegetables on grate of grill.
GRILL 10 min. or until crisp-tender, turning occasionally. Place in large bowl.
ADD blended dip mix; toss to coat. Sprinkle with cheese.
