Serves 4-6
Ingredients
12 portabello mushrooms, cut into 1-inch pieces
1 zucchini squash, cut into ½-inch slices
1 purple onion cut into wedges
1 medium size eggplant, cut into ½-inch slices
1 each – red, yellow, or orange and green bell pepper,
cut into 1-inch pieces
1 cup bottled Italian dressing
Directions
- Place vegetables in a large zippered bag or casserole dish
with cover. - Pour in Italian dressing, seal or cover and let marinate in the refrigerator for 1 hour.
- Remove from marinade and place on hot grill.
- Vegetables can also be placed on skewers, if desired.
- Grill for about 12 minutes, turning at least once and brushing with remaining marinade.
- Make sure vegetables get slightly charred.