Mixed Vegetable Grill Recipe

Ingredients

6

pattypan squash (about 2 inches in diameter)

3

medium red, green or yellow bell peppers, halved lengthwise, seeded

6

jumbo mushrooms

1

(8-oz.) bottle Italian salad dressing

Preparation

GRILL DIRECTIONS: Place all ingredients in resealable food storage plastic bag or ungreased 13x9-inch (3-quart) baking dish; turn vegetables to coat all sides. Seal bag or cover dish. Let stand at room temperature for at least 1 hour to marinate, turning vegetables occasionally.

Heat grill. When ready to grill, drain vegetables, reserving marinade. Place vegetables on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook vegetables 10 to 15 minutes or until crisp-tender, turning occasionally and brushing frequently with marinade.