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This recipe is made with ingredients that contain no labeled sources of gluten. However, if your personal dietary goal is to strictly avoid gluten, be vigilant. Always read ingredient statements on food labels for the most current and accurate information for every recipe ingredient. And when working in the kitchen, use gluten-free preparation methods and utensils. For individualized advice, check with a certified health professional or credible source. Click here for more information.
Pour dressing over vegetables in resealable plastic bag. Seal bag; turn to evenly coat vegetables with dressing. Refrigerate 1 hour to marinate. Remove vegetables from marinade; discard bag and marinade.
Fire up the grill! When made with red peppers, this tasty low-fat vegetable side provides an excellent source of C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
These were amazing, so full of flavor. I didnt have sun dried tomato vinaigrette so I used balsamic vinaigrette instead and I let them marinate in the fridge for 2 hours. I used all the veg except eggplant.