A splash of bottled dressing adds flavor, depth, and rich color to grilled peppers, onions, and portobello mushrooms.
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
Heat closed contact grill for 5 minutes.
Meanwhile, in large bowl, combine bell pepper, onion and salad dressing; toss to coat.
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.
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.
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.
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 PER SERVING
Serving Size: 1/4 of Recipe
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.