10 to 15 minutes
1 Eggplant cut into 1-inch slices
3 Portabello mushroom tops
1 Each red, golden or orange bell peppers, halved stems & seeds removed
1 Each large red or white onion, peeled and cut into 1- inch slices insert toothpicks to hold rings together
1 Zucchini cut in half lengthwise
1 Yellow squash cut in half lengthwise
1 cup H-E-B Texas twist peppercorn blue cheese or balsamic with blue cheese salad dressing
Slice vegetables as indicated and place in an extra large plastic zipper bag.
Add H-E-B Texas Twists Blue Cheese Salad Dressing to the bag of vegetables; seal bag and toss to coat vegetables evenly. Refrigerate for 30 minutes and then you are ready to grill.
Prepare a hot fire on grill. Rub vegetable grill rack or basket with a light coat of olive oil to prevent vegetables from sticking.
Grill vegetables while the fire is hot (hold palm of hand over fire for 2 seconds). Grill vegetables 4 to 5 minutes per side.
No Nutritional Information Available
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