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roasted red pepper italian with parmesan salad dressing
Wash veggies. Cut peppers into 1 inch pieces, & zucchini & squash into 1/2 inch thick slices.
Cut chicken breasts into 2 inch cubes.
Skewer veggies & meat, alternating to taste. Place in shallow baking pan.
Drizzle roasted red pepper italian with parmesan dressing over prepared skewers. Sprinkle with blackened seasoning & garlic salt.
Marinate for 30 mins to 1 hour.
Grill over low heat for 30 to 40 minutes.