10 to 15 minutes
1 eggplant, cut into 1-inch round slices
3 portabello mushroom tops, cut into fourths
1 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
No Nutritional Information Available
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