Ingredients
- 8 ounces cremini mushrooms
- 1 zucchini, cut into 1/4-inch thick slices
- 1 red bell pepper, seeded and cut into 1/4-inch thick slices
- 1 Vidalia or white onion, cut into 1/4-inch thick rings
- 1/3 cup bottled balsamic vinegar salad dressing
Directions
Preheat the grill to medium, or preheat the broiler. If using a broiler, line a baking sheet with foil.
Combine all of the ingredients in a shallow dish and allow the vegetables to marinate while the grill or broiler heats up.
Put the vegetables in a grilling basket or, if broiling, transfer the vegetables to the prepared baking sheet. Grill or broil, 4 inches from the heat, turning once, until the vegetables are cooked through and lightly charred, about 20 minutes. Transfer to a serving bowl and serve.
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By donnaalbright
Maumee, OH
on January 09, 2013
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43 degrees in Maumee Ohio on January 10th calls for grilling out! I made this today on my Weber in a grill basket. Used portabellos, green pepper, sweet onion, added low fat smoked sausage and potato and onion pierogi with Ken's low fat balsamic vinagrette, Thew in a handful of sweet grape tomatoes at the end. It was fantastic! Hubby doing the dishes now. Thanks for a great recipe that can be adapted to our preferences.
By joelandangi
Alabama
on May 11, 2012
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The vegetables were very good, but next time I will add some fresh herbs, garlic, and maybe some Parmesan cheese. Will definitely make again!!!!
By kayeautumn
Independence, MO
on December 30, 2011
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The Balsamic dressing gave these vegetables a wonderful flavor. Everyone loved it.
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