Roasted Veggie Potato Skins

• 5 small baking potatoes
• 1 zucchini sliced
  
• 1 large red pepper, julienned
• 2 small green peppers, julienned
• 1 small onion, cut into 1/4-inch wedges
• 1/4 cup reduced-fat Italian salad dressing (i substituted by mixing balsamic vinegar, oil, water, italian seasoning, and oregano)
  
• 1 1/2 teaspoons canola or olive oil
• 1/2 teaspoon salt, divided
• 1/4 cup shredded cheese

DIRECTIONS

1. Pierce potatoes several times with a fork and microwave on high for 18-20 minutes, rotating the potatoes once.
2. Meanwhile, in a large resealable plastic bag, combine the zucchini, peppers and onion. Pour salad dressing over vegetables. Seal bag and turn to coat; marinate for 20 minutes.
3. Cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell (discard pulp or save for another use). Brush inside of shells with oil and sprinkle with 1/4 teaspoon salt.
4. Coat grill rack with nonstick cooking spray. Place potato shells skin side up on grill rack. Grill, covered, over indirect medium heat for 10 minutes or until golden brown.
5. Drain vegetables, reserving marinade. Grill vegetables in a grill basket, uncovered, over medium heat for 10 minutes or until tender, basting with reserved marinade.
6. Sprinkle potato skins with cheese. Fill with grilled vegetables; sprinkle with remaining salt. Grill 5 minutes longer or until cheese is melted.