What you need:
- 2 green peppers
- 2 red or yellow sweet peppers
- 1 pint cherry tomatoes
- 1 large onion
- 1/2 lb mushrooms, fresh
- 1 medium zucchini
- 1 medium yellow squash
- bottle of balsamic vinaigrette salad dressing
- barbecue skewers
What you do:
- Chop veggies (except for tomatoes and mushrooms) into 11/2
inch pieces. Put all the veggies into a gallon sized freezer bag.
Pour dressing into bag and shake to cover all the vegetables.
Refrigerate for at least 1 hour. Drain veggies, saving leftover
- Thread veggies on skewers, alternating between types of
veggies. Cook on grill over medium heat, basting liberally with
excess dressing, for 13 to 17 minutes. Turn over veggies
halfway through cooking.