Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut the onions, peppers, zucchini and potatoes, and any other vegetable you want, into chunks. along with carrots, place in a reynolds hot bag (or use heavy duty aluminum foil which you will eventually fold over to make a bag). sprinkle with vegetable oil, salt, pepper and dry ranch dressing mix. fold the ends tightly to seal. put on the upper shelf of the grill or over low to medium fire (don't want to scorch!) to cook about 20 minutes.

Target recipe: cut zucchini and eggplant lengthwise into 1/2 inch thick pieces. core, seed and quarter the peppers. slice endives in half lengthwise. place all vegetables in a bowl and drizzle with 1 1/2 tbsp olive oil. sprinkle with salt to taste and toss all to combine. combine parsley, capers, olives, lemon juice and remaining olive oil in a small bowl and set aside in the refridgerator to allow the flavors to combine. grill or broil vegetables, turning them once until they are lightly browned on both sides. transfer vegetables to a serving platter, spoon the salsa verde over them and serve.