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Grilled Vegetables



Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

10 to 15 minutes


8 servings


1  eggplant, cut into 1-inch round slices

3  portabello mushroom tops, cut into fourths

EACH  red, golden or orange bell pepper, cut into 2-inch pieces

1  red or white onion, peeled and cut into 1-inch circle slices

1  zucchini, cut into 1-inch circle slices

1  yellow squash, cut into 1-inch circle slices

1  cup  H-E-B Salad Dressing


Slice vegetables as indicated and place in an extra large plastic zippered bag.

Add H-E-B 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. Spray the 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
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
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