Grilled Balsamic Peppers and Mushrooms

Grilled Balsamic Peppers and Mushrooms

A splash of bottled dressing adds flavor, depth, and rich color to grilled peppers, onions, and portobello mushrooms.

Prep Time



Total Time






medium green bell pepper, cut into 3x1/2-inch strips
medium red onion, thinly sliced
cup purchased balsamic vinaigrette salad dressing
(4-oz.) pkg. sliced portobello mushrooms
  1. Heat closed contact grill for 5 minutes.
  2. Meanwhile, in large bowl, combine bell pepper, onion and salad dressing; toss to coat.
  3. When grill is heated, with tongs, remove bell pepper and onion from dressing; place on bottom grill surface. Reserve remaining dressing in bowl. Close grill; cook 4 minutes.
  4. Add mushrooms to reserved dressing; toss to coat. With tongs, add mushrooms to vegetables on grill. Close grill; cook 3 to 4 minutes or until all vegetables are tender.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Info
There are a variety of balsamic vinaigrettes on the market. They vary in color from light to dark; the flavors range from slightly sweet to more vinegar-like. Use the one that you like best.
Serving Suggestion
Serve this tasty vegetable combination on steaks or burgers. Cook the vegetables first, then cover to keep warm. Add your meat to the grill and cook as desired. Complete your meal with deli coleslaw or potato salad.

Nutrition Information:

1 Serving (1/4 of Recipe)
  • Calories 85
    • (Calories from Fat 65),
  • Total Fat 7g
    • (Saturated Fat 1g,),
  • Cholesterol 0mg;
  • Sodium 150mg;
  • Total Carbohydrate 5g
    • (Dietary Fiber 1g,
    • Sugars 2g),
  • Protein 1g;
Percent Daily Value*:
    • 1 Vegetable;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.