Instructions: Cut center of eggplant crosswise into six 1/4-1/2 inch slices. Cut bell peppers lengthwise into thirds; discard stems and seeds. Brush both sides of eggplant slices with salad dressing.

Place peppers skin side down in center of grill; place eggplant slices around peppers. Grill uncovered over medium coals 4 minutes. Combine spaghetti sauce and pepper flakes in a small saucepan. Place on grid alongside vegetables to heat through. Turn over eggplant slices, spoon about 1/4 cup spaghetti sauce mixture over eggplant slices. Sprinkle parmesan cheese over sauce. Grill 3 minutes. Top with provolone cheese if desired, and continue grilling 1 minute of until cheese is melted and vegetables are tender. Slip off and dicard charred skin of peppers. Top peppers with eggplant slices. Serve with remaining spaghetti sauce.

Makes 6 servings of about 1 cup each.

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