10 to 15 minutes
2 Japanese eggplants cut into 1-inch slices
3 Portabello mushroom tops
1 Green bell pepper, halved stems & seeds removed
1 Red bell pepper, halved stems & seeds removed
1 Large red onion peeled and cut into 1- inch wedges
1 Yellow squash cut into 1-inch slices
1 cup H-E-B Texas Twists® serrano ranch dressing
Slice vegetables as indicated and combine with H-E-B Texas Twists®; Serrano Ranch Dressing in a large plastic zipper bag. Seal the 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 ofolive 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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