Easy Grilled Veggies
Main Course, Side Dish, Vegetarian
red or yellow sweet peppers
medium yellow squash
bottle of balsamic vinaigrette salad dressing
Chop veggies (except for tomatoes and mushrooms) into 1.5 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 dressing.
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.
easy grilled veggies