fresh assorted vegetables, in large bite size pieces, varying colors and shapes
italian dressing (16 ounces)
1Chop fresh vegetables, creating large bite-sized assorted shapes, sizes and colors. Cut up enough to fill a large gallon zip lock bag, although some veggies are purchases pre sliced (mushrooms, for example).
Mix a teaspoon of pepper with 16 ounce bottle of Italian Dressing and drizzle on top of the bag of cut vegetables.
Allow to marinate for 1 hour and then drain in a collander.
Line the bottom of a grilling basket (I use the type which is used for grilling fish) with aluminum foil. Arrange vegetables in the grill basket.
Grill on medium heat for 10 to 15 minutes, stirring and turning the vegetables over every several minutes.
It's better to under cook slightly than to over cook the vegetables. Why? You may wish to reheat this dish later because the left overs are so yummy.
You may choose to grill less vegetables so adjust your amount of dressing and pepper. Grilling half of the above recipe will result in a shorter grilling time of approximately 8 minutes total.
Aluminum protects your vegetables from the fire yet your vegetables still have that superior grilled flavor.
*Carrots do not cook as fast as the other vegetables so should you include them, you may want to cook them in a microwave until almost tender before adding them to the marinade.