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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Here's a zesty side dish that will complement any main course. âThis recipe was an experiment I tried when I had some leftover vegetables in the refrigerator,â says Anna Marie Short of Lonedell, Missouri. âNow, it is one of our favorites.â Ingredients:
1/3 cup chopped green pepper |
3 medium fresh mushrooms |
1/2 cup fresh broccoli florets |
1/2 cup fresh cauliflowerets |
1/4 cup thinly sliced red onion |
1/4 cup italian salad dressing |
3 cherry tomatoes, halved |
Directions:
1. Place the green pepper, mushrooms, broccoli, cauliflower and onion in a large resealable plastic bag. Add salad dressing; seal bag and turn to coat. Refrigerate for 1 hour, turning at least once.
2. Transfer vegetables to a double thickness of heavy-duty foil (about 18 in. x 12 in). Fold foil around vegetables and seal tightly.
3. Grill, covered, over medium heat for 20-25 minutes or until tender. Open foil carefully to allow steam to escape. Spoon into a serving bowl; stir in tomatoes. Yield: 2 servings.
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