Salads & sides

Grilled Vegetable Salad

photo by:kraft

es fabulosa y ademas una forma diferente de comer los vegetales, se sale uno de la rutina de hervirlos. ademas hice un pudin de pan con mermelada de piña q me quedo rico, l...read more

posted by

frank0617

on 7/9/2008

time

prep:

10 min

total:

20 min

servings

total:

16 servings, 1/2 cup each

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What You Need

1/2

cup KRAFT Zesty Italian Dressing

Tbsp. yellow mustard

chipotle peppers in adobo sauce, chopped (or to taste)

medium zucchini (about 12 oz.), trimmed, diagonally cut into 1/4-in.-thick slices

medium yellow squash or crookneck squash, trimmed, diagonally cut into 1/4-in.-thick slices

large onion, peeled, cut into 1/4-in.-thick slices

cups chopped lettuce

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.