3 Campari tomatoes, each cut into 6 wedges 

8 oz. asparagus, trimmed 

2 ears sweet corn, husked

1 medium zucchini, trimmed and quartered lengthwise 

1 medium red onion, peeled and quartered with root attached

1 large orange bell pepper, halved lengthwise with stem attached; remove seeds

6 Tbsp. Fresh Thyme organic Italian vinaigrette dressing, divided

2 Tbsp. Gourmet Garden lightly dried Italian herbs

1. Preheat grill with a greased grill grate for direct cooking over high heat (450°F). Drain tomato wedges on paper towels; pat dry.
2. To grill asparagus, thread two long metal skewers through an asparagus spear near the base and middle of spear. Repeat threading remaining asparagus onto the 2 metal skewers in the same fashion to create an asparagus “raft.”
3. Place the asparagus, corn, zucchini, red onion, and bell pepper in a large rimmed baking pan; brush vegetables with 2 Tbsp. vinaigrette. Transfer vegetables to grill grate; add tomatoes. Grill until slightly charred, turning occasionally. (About 6 minutes for tomatoes; 8 minutes for asparagus; 10 minutes for zucchini, bell pepper, and onion; and 15 minutes for corn.) Return grilled vegetables to baking pan and cool for 10 to 15 minutes.
4. Cut corn kernel from cobs of corn; place kernels in a large bowl. Remove and discard root from onion and stem from bell pepper. Cut onion, bell pepper, asparagus, and zucchini into 1½-inch pieces; add to corn in bowl.
5. Add tomatoes wedges, remaining 4 Tbsp. vinaigrette, and dried herbs to vegetable mixture; gently toss to coat. Transfer to a serving platter to serve. 

Each serving contains: 100 calories, 4 g fat, 0.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 180 mg sodium, 15 g carbohydrates, 3 g fiber, 7 g sugar, 3 g protein. Daily values: 0% vitamin D, 2% calcium, 6% iron, 8% potassium.