Slicing 2 large summer squash and 2 large zucchini into 1/4 inch slices; then into half moon shapes. Cut two red bell peppers and one orange bell pepper into 3/4 inch bite sized chunks.

Repeat with your one sweet yellow onion. You basically just want to make sure that all of the veggies are just abut identical in size to ensure even cooking.

Prep the fresh bunch of asparagus by ridding the woodsiest part of the stem. Start by holding the entire spear with two hands and run them down to the end and snap it. Wherever it snaps is where the woodsy piece ends. Discard the end and cut the rest of the spear into one inch pieces.

Toss all the veggies into a food storage bag and pour the salad dressing along with salt free all purpose seasoning all over.

Shake to combine all of the veggies with the dressing and seasoning.

Place the bag in the fridge for about four hours to allow the veggies to soak up the dressing.

Start a medium heat flame on the grill and place a grill basket over your grill grate and toss your veggies in.

Grill the veggies for about 9-12 minutes over the flames, tossing and stirring every 3 to 4 minutes. Say Grace and enjoy!