Italian Grilled Veggies

1. 1

   Place the green pepper, mushrooms, broccoli, cauliflower and onion in a large resealable plastic bag. Add salad dressing; seal bag and turn to coat. Refrigerate for 1 hour, turning at least once.

2. 2

   Transfer vegetables to a double thickness of heavy-duty foil (about 18 in. x 12 in.). Fold foil around vegetables and seal tightly.

3. 3

   Grill, covered, over medium heat for 20-25 minutes or until tender. Open foil carefully to allow steam to escape. Spoon into a serving bowl; stir in tomatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.