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

  1. Place vegetables in a large zippered bag or casserole dish
    with cover.
  2. Pour in Italian dressing, seal or cover and let marinate in the refrigerator for 1 hour.
  3. Remove from marinade and place on hot grill.
  4. Vegetables can also be placed on skewers, if desired.
  5. Grill for about 12 minutes, turning at least once and brushing with remaining marinade.
  6. Make sure vegetables get slightly charred.