Cut bell peppers in half and remove seeds. Slice squash and zucchini into 1/4 inch thick rounds. Place peppers, squash and zucchini, and mushrooms in a large shallow dish or large zip top plastic bag.
Whisk together vinaigrette, lemon pepper, and salt until blended. Pour over vegetables. Cover and chill at least 30 min. Remove vegetables from marinade, reserving marinade.
Grill vegetables, covered with grill lid, over med-high heat (350 to 400), basting with reserved marinade. Grill peppers 7 min on each side or until tender; grill squash and zucchini 3 min. on each side or until tender. Grill mushrooms 5 min or until tender. Grill tomatoes in a grill wok or metal basket 2 to 3 min. or until skins begin to split.
Originally Submitted
8/22/2009
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