Italian dressing leaves an herbed-vinegar coating on the onion, mushrooms, and squash in this side-dish recipe.

Source: Midwest Living

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Recipe Summary

prep:
15 mins
grill:
12 mins
Servings:
4
Max Servings:
6
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Ingredients

Ingredient Checklist

Directions

To broil:
  • Place vegetables on the unheated rack of a broiler pan. Brush with some of the salad dressing. Broil 3 inches from heat for 12 minutes or until crisp-tender and lightly browned, turning and brushing once with remaining dressing. Makes 4 to 6 servings.

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To grill:
  • Brush zucchini and/or squash, onion slices, and mushrooms with some of the salad dressing. Grill the vegetables on the rack of an uncovered grill directly over medium to medium-hot coals for 12 minutes or until crisp-tender, turning and brushing once with dressing. For an indoor electric grill: Heat about 8 minutes or until crisp-tender and lightly browned, turning and brushing once with remaining salad dressing. (You may have to grill half the vegetables at a time.)

Tips

For a zestier dressing, stir 1/2 teaspoon finely shredded lemon peel, 2 tablespoons lemon juice,1 tablespoon Dijon-style mustard, and 1/4 teaspoon crushed red pepper into Italian salad dressing before brushing on veggies.

Nutrition Facts

179 calories; total fat 15g; cholesterolmg; sodium 159mg; carbohydrates 10g; fiber 2g; protein 4g.

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