1 lb. Vegetables (Peppers, Onions, Zucchini, Eggplant)
1 tbsp. Light oil
Salt and pepper
2 tbsp. Italian Sprutzzo Bread Dipper (shake well)

Wash and cut vegetables in thick slices. Brush with oil; season with salt and pepper. Place over grill over medium heat; turning once, for 10 mins. or until vegetables are cooked. Remove from grill and place in a shallow dish and drizzle with Italian Sprutzzo. Sprinkle Parmesan cheese over the vegetables for added flavor.