2 lb assorted cut-up vegetables (such as zucchini, red peppers, yellow peppers, green peppers, new potatoes and squash)
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Let's Make It
Pour juice, salad dressing and oil in or small bowl. Reserve 1/4 cup dressing; refrigerate the reserved portion.
Pour remaining dressing over vegetables; cover. Refrigerate 1 hour to marinate. Drain.
Grill vegetables on greased grill over medium-hot coals 8 to 10 minutes or until tender, turning and brushing occasionally with reserved 1/4 cup dressing.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.