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Mixed Vegetable Grill

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Pillsbury Kitchens
Updated Jun 1, 2010
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Pattypan squash, mushrooms and bell peppers marinate in purchased Italian dressing before being grilled or broiled to perfection.

Mixed Vegetable Grill

  • Prep Time 30 min
  • Total 30 min
  • Ingredients 4
  • Servings 6
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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

Instructions

  • Step 
    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.
  • Step 
    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.

Nutrition

220 Calories
19g Total Fat
2g Protein
10g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 serving
Calories
220
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
3g
15%
Cholesterol
0mg
0%
Sodium
300mg
13%
Total Carbohydrate
10g
3%
Dietary Fiber
2g
8%
Sugars
7g
Protein
2g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
90%
90%
Calcium
0%
0%
Iron
4%
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.

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