Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        zucchini
                        - cut into 3/4" thick slices
                        - quartered
   1      small         sweet red pepper
                        - cut into 1-inch chunks
   1      small         sweet yellow pepper
                        - cut into 1-inch chunks
   6      ounces        sliced fresh mushrooms
     3/4  cup           Italian salad dressing
                        -- divided
     3/4  pound         medium-size fresh shrimp
                        -- peeled and deveined
  12      ounces        fettuccine -- uncooked
   1      28 oz jar     marinara sauce

Preparation:

Cook vegetables and shrimp on your outdoor grill during summer or grill indoors during cold weather. Either way, you won't miss the fat in this colorful, tangy dish. 1. In large baking dish, toss vegetables and 1/2 cup salad dressing; cover. 2. In small bowl, toss shrimp and remaining dressing; cover. Marinate vegetables and shrimp 30 minutes; drain. 3. Grill vegetables until slightly brown, about 5 minutes on each side. Grill shrimp until pink, about 2 minutes on each side. 4. Cook pasta according to package directions; drain. 5. Meanwhile, in large saucepan, stir together thoroughly. Toss hot pasta and sauce.