1 cup Hill Country Fare Italian Salad Dressing.
2 medium red onions, peeled and cut into 4 wedges,
2 red, yellow or green bell peppers, cut into 1-inch wedges
4 large portabello mushrooms, cut into 4 wedges
2 medium zucchini squash cut into 1-inch slices
1 medium eggplant cut into 1 1/2 -inch cubes
Combine salad dressing, onion, bell pepper, mushroom, squash and eggplant in a large H -E-
B zippered storage bag.
Marinate for 10 minutes in refrigerator.
Use 8 metal or water soaked bamboo skewers.
Thread skewers with onion, pepper, mushroom, squash, and eggplant; repeat 2 or 3 times dep
ending on length of skewers.
Cover and refrigerate until ready to grill.
Prepare charcoal or gas grill for cooking (375 degrees F).
Brush hot grill with olive oil to prevent sticking.
Grill for 5 minutes per side until crisp-tender
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