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Kree's Fat-Free Grilled Veggies

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“My local grocery store was out of the fat-free zesty Italian dressing I usually use on my grilled veggies, so on a whim I grabbed some red wine vinaigrette and went to town. The result was this easy, fat-free recipe with a very subtle but delicious flavor. My mother and I made this for a Fourth of July barbecue and it was a big hit. You don't need to use exactly 1/2 cup dressing, just however much seems right to cover all your veggies. As usual, the serving size is an estimate.”

Ingredients Nutrition

  • 1 lb sweet potato, peeled and cut into 1/2 inch cubes
  • 1 lb red potatoes, unpeeled, cut into 1/2 inch cubes (I've also used Russets, which I peel)
  • 1 medium yellow onion, cut into chunks (such as Vidalia)
  • 8 ounces baby carrots, cut into small chunks
  • 12 cup fat-free red wine vinaigrette dressing (I use Wishbone)
  • 2 ice cubes


  1. Preheat grill to medium-low.
  2. Combine vegetables and dressing in a Reynolds Hot Bag, or use 2 sheets of heavy-duty aluminum foil. Add ice cubes for moisture and seal bag tightly.
  3. Place bag in preheated grill. Cook with the hood closed for approximately 30-40 minutes or until the carrots are tender when (carefully!) poked with a fork, since the carrots take the longest to cook.
  4. Enjoy!

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