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Salads & sides

Grilled Vegetable Salad

Grilled Vegetable Salad recipe
photo by:kraft
time
prep:
10 min
total:
20 min
servings
total:
16 servings, 1/2 cup each
Magazine Acquisition

What You Need

1/2
cup  KRAFT Zesty Italian Dressing
3
Tbsp.  yellow mustard
2
  chipotle peppers in adobo sauce, chopped (or to taste)
2
medium  zucchini (about 12 oz.), trimmed, diagonally cut into 1/4-in.-thick slices
2
medium   yellow squash or crookneck squash, trimmed, diagonally cut into 1/4-in.-thick slices
1
large   onion, peeled, cut into 1/4-in.-thick slices
6
cups   chopped lettuce
2
medium   roasted red peppers (about 12 oz.), thinly sliced
1/4
cup   chopped cilantro

Make It

HEAT grill to medium-high heat.

MIX dressing, mustard and chipotle peppers until well blended. Remove half of the dressing mixture; cover and refrigerate until ready to use.

PLACE zucchini, squash and onion on baking sheet; brush with remaining dressing mixture. Grill 4 min.; carefully turn over. Continue grilling 4 min. or until crisp-tender. Cool slightly.

COVER large serving platter with lettuce; top with grilled vegetables and roasted red peppers. Drizzle with reserved dressing mixture; sprinkle with cilantro. Serve immediately.

Kraft Kitchens Tips

Substitute
For an extra flavor boost, substitute GREY POUPON Dijon Mustard for the yellow mustard.
Variation
Prepare as directed, using your favorite vegetables, such eggplant, carrots and corn.
How to Know if the Grill is Ready
The grill is medium-hot when you can hold your hand 5 in. above the cooking surface for 3 to 4 seconds.
K:43961v0E:64980
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