Lunch: Grilled Balsamic Peppers and Mushrooms

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

Ingredients

1 medium green bell pepper, cut into 3x1/2-inch strips
1/2 medium red onion, thinly sliced
1/4 cup purchased balsamic vinaigrette salad dressing
1 (4-oz.) pkg. sliced portobello mushrooms

Instructions

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.

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