Makes: 4 servings
1⁄2 pound asparagus, trimmed
1 zucchini, thickly sliced
1 summer squash, thickly sliced
1 red bell pepper, cut into 1-inch pieces
1 orange bell pepper, cut into 1-inch pieces
1 large portobello mushroom, thickly sliced
3⁄4 cup oil-and-vinegar dressing
1⁄4 cup chopped fresh herbs (parsley, thyme, marjoram, oregano, basil)
1⁄2 teaspoon red pepper flakes
2 tablespoons shaved Parmesan cheese
Place vegetables in a zip-top plastic bag. Whisk together dressing, herbs, and pepper flakes, then pour into bag over vegetables. Squeeze air from bag and seal. Marinate in refrigerator for at least 30 minutes and up to 2 hours. Remove vegetables from bag, reserving marinade.
Set up a grill for direct cooking over medium heat. Oil grates when ready to start grilling.
Place vegetables on grill and cook until grill-marked, 3 to 4 minutes per side.
Transfer vegetables to a platter and drizzle with some of the reserved marinade. Sprinkle with shaved Parmesan and serve.