1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
4 cups mixed cut-up fresh vegetables (red, green and yellow peppers; eggplant; zucchini; mushrooms; corn on the cob; onion)
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Let's Make It
Heat grill to medium-high heat.
Pour dressing over vegetables in shallow dish. Refrigerate 1 hour to marinate.
Remove vegetables from marinade; discard marinade.
Grill vegetables 8 to 10 min. or until crisp-tender, turning occasionally.
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.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 2g
* 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.