Instructions: Using one or more cookie sheets or casserole dishes, place the carrots, zucchini, summer squash, onions, eggplant, and green beans. Brush them with some of the prepared Citrus-Rosemary Marinade on both sides.

Place them on a hot grill, grill them for 3 to 5 minutes or until browned on one side, carefully turn them over and grill the other side until browned and vegetables are crisp tender, an additional 3 to 5 minutes.

Then place the Roma tomatoes, radicchio, and fennel on the cookie sheet, and brush them on all sides with the marinade, as well. Place them on a hot grill, grill them for 2 to 3 minutes or until lightly browned or slightly wilted on one side, carefully turn them over, and grill the other side until lightly browned and wilted, an additional 2 to 3 minutes.

Transfer the grilled vegetables to a large platter for service. In a small bowl, place the Garden Green Goddess Dip and soy milk, and whisk well to combine. Drizzle some of the dressing over individual servings.

This recipe yields 6 to 8 servings.

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