Mixed Vegetable Grill

Pattypan squash, mushrooms and bell peppers marinate in purchased Italian dressing before being grilled or broiled to perfection.

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  • prep time 30 min
  • total time 30 min
  • ingredients 4
  • servings 6
 

Ingredients

6
pattypan squash (about 2 inches in diameter)
3
medium red, green or yellow bell peppers, halved lengthwise, seeded
6
jumbo mushrooms
1
(8-oz.) bottle Italian salad dressing

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 GRILL DIRECTIONS: Place all ingredients in resealable food storage plastic bag or ungreased 13x9-inch (3-quart) baking dish; turn vegetables to coat all sides. Seal bag or cover dish. Let stand at room temperature for at least 1 hour to marinate, turning vegetables occasionally.
  • 2 Heat grill. When ready to grill, drain vegetables, reserving marinade. Place vegetables on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook vegetables 10 to 15 minutes or until crisp-tender, turning occasionally and brushing frequently with marinade.
  • 1 GRILL DIRECTIONS: Place all ingredients in resealable food storage plastic bag or ungreased 13x9-inch (3-quart) baking dish; turn vegetables to coat all sides. Seal bag or cover dish. Let stand at room temperature for at least 1 hour to marinate, turning vegetables occasionally.
  • 2 Heat grill. When ready to grill, drain vegetables, reserving marinade. Place vegetables on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook vegetables 10 to 15 minutes or until crisp-tender, turning occasionally and brushing frequently with marinade.

EXPERT TIPS

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Expert Tips

To broil vegetables, place on broiler pan; broil 4 to 6 inches from heat using above times as a guide.

It's a truism of summer cooking that everything tastes better when cooked on a grill, and sometimes you can heighten the fun by grilling away from home, too. When camping or picnicking in a new area, check to make sure fires are allowed. If fireplaces, firepits or firewood are not available, several options exist: • Hibachis and small portable grills can be packed for making charcoal fires. A hibachi is a small cast iron container with a grill on top. It's good for cooking small amounts of food at a time because grill space is limited. Bring along charcoal, lighter fluid and matches. • Kits containing a disposable foil container, grill and charcoal briquettes are also available in larger supermarkets. This is a convenient and an economical way to try out camping or outdoor cooking. • Folding camp stoves (a good investment for those who camp often) are compact and easy to tote. These stoves use liquid fuel, and most of them have two burners that function like conventional gas burners, allowing you to cook with regular pots and pans.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
220
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
3g,
3%
),
Cholesterol
0mg
0%;
Sodium
300mg
300%;
Total Carbohydrate
10g
10%
(Dietary Fiber
2g
2%
  Sugars
7g
7%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
45%;
Vitamin C
90%;
Calcium
0%;
Iron
4%;
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.