Kraftfoodservice.com
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.

Grilled Vegetables in Balsamic Vinaigrette

Grilled Vegetables in Balsamic Vinaigrette
 
Yield:
1-1/4 gal.

Ingredients

Ingredients Weights Measures
zucchini, cut lengthwise into 1/4-inch-thick slices 5 lb. 2 qt.
Red bell peppers, cut into 1-inch-thick strips 3 lb. + 12 oz. 10 each
Yellow squash, cut lengthwise into 1/4-inch-thick slices 3 lb. + 12 oz. 10 each
Large red onion, cut into 1/2-inch-thick slices 2 lb. 5 each
KRAFT Balsamic Vinaigrette Dressing 2 lb. + 8 oz. 1-1/4 qt.
salt - 2 Tbsp.
black pepper - 2 Tbsp.

Directions

TOSS vegetables with 1 quart of the dressing (or 1/3 cup for trial recipe) and seasonings.

GRILL on hot grill 7 to 10 minutes or until vegetables are tender, turning occasionally.

DRIZZLE remaining dressing over vegetables. Served hot or at room temperature.

Kraft Kitchens Tips

TIP
To serve as a veggie sandwich, fill each split sandwich roll with 1 cup grilled vegetables. Sprinkle with cheese as desired.
K:13904v01:97051