| rdfs:comment | - GRILLED VEGETABLES 1 cup Italian Dressing 3 lbs. Assorted Fresh Vegetables * In large, shallow nonaluminum baking dish or plastic bag, toss Italian Dressing with vegetables. Cover, or close bag, and marinate in refrigerator, turning once, 15 minutes. Remove vegetables from marinade, reserving marinade. Grill or broil vegetables, turning and basting occasionally with reserved marinade, until vegetables are tender.
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| abstract | - GRILLED VEGETABLES 1 cup Italian Dressing 3 lbs. Assorted Fresh Vegetables * In large, shallow nonaluminum baking dish or plastic bag, toss Italian Dressing with vegetables. Cover, or close bag, and marinate in refrigerator, turning once, 15 minutes. Remove vegetables from marinade, reserving marinade. Grill or broil vegetables, turning and basting occasionally with reserved marinade, until vegetables are tender.
* Assorted Fresh Vegetables - use any combination of the following, thickly sliced: eggplant, zucchini, yellow squash, large mushrooms, red, green or yellow bell peppers and red onion.
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