Kree's Fat-Free Grilled Veggies

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.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 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
• 1⁄2 cup  fat-free red wine  vinaigrette dressing (I use Wishbone)
• 2  ice cubes

Directions

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!