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2/3 cup chopped green pepper
4 medium fresh mushrooms
1 cup fresh broccoli florets
1 cup fresh cauliflowerets
1/2 cup thinly sliced red onion
1/2 cup prepared Italian salad dressing
6 cherry tomatoes, halved
Place first 5 ingredients into a resealable plastic bag. Add salad dressing; seal bag and turn to coat. Refrigerate for one hour, turning at least once.
Transfer vegetables to a double thickness of heavy-duty foil (about 18x12). Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until tender. Open foil carefully to allow steam to escape. Spoon into a serving bowl, stir in tomatoes.
4 medium fresh mushrooms
1 cup fresh broccoli florets
1 cup fresh cauliflowerets
1/2 cup thinly sliced red onion
1/2 cup prepared Italian salad dressing
6 cherry tomatoes, halved
Place first 5 ingredients into a resealable plastic bag. Add salad dressing; seal bag and turn to coat. Refrigerate for one hour, turning at least once.
Transfer vegetables to a double thickness of heavy-duty foil (about 18x12). Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until tender. Open foil carefully to allow steam to escape. Spoon into a serving bowl, stir in tomatoes.
