Preheat grill or grill pan. Place vegetables on a cutting board and coat with cooking spray.

Grill vegetables, turning often, until lightly charred and tender, about 10 to 12 minutes. Remove to cutting board. Cut zucchini and bell peppers into bite-size chunks. Separate onions into rings.

Place cooked vegetables in a large bowl and sprinkle with salt, pepper and chives; toss lightly. Serve warm or cold. Store leftovers for up to 4 days in the refrigerator.

This recipe yields 8 servings; about 1 cup per serving.

Points® Value: 0

Flavor Booster: For an aromatic vegetable mix, thread vegetable chunks on fresh rosemary branches that have been soaked in cold water. Cut the zucchini and onion into chunks, not slices. Grill as the recipe directs.

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