Grilled Vegetable Salad

1. 1

   Spread vegetables into full-size sheet pan (or into half-size sheet pan for trial recipe).

2. 2

   Pour half of the dressing over vegetables; toss to coat.

3. 3

   Cover and refrigerate several hours to marinate.

4. 4

   Drain vegetables; discard marinade.

5. 5

   Add vegetables to grill; cook 4 min.

6. 6

   on each side or until crisp-tender.

7. 7

   Return to sheet pan; place in refrigerator to cool.

8. 8

   Cut vegetables into 1-1/2x1/2-inch strips.

9. 9

   Return to sheet pan.

10. 10

    Pour remaining dressing over vegetables; toss to coat.

11. 11

    Cover and refrigerate at least 6 hours or until chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.