Grilled Vegetable Toss

By carol gorman

Ingredients

• 1 each green and red pepper , cut into 1-inch pieces
• 1/2 lb. (225 g) fresh mushroom s, quartered
• 1 ear corn on the cob , husks and silk removed, cut into 8 pieces
• 1 large red onion , cut lengthwise in half, then crosswise into 1/2-inch-thick slices
• 2 Tbsp. olive oil
• 1/2 cup Kraft Fruit & Veg Fire Roasted Tomato with Basil Dressing

Preparation

Step 1

Heat barbecue to medium-high heat.

Spray large sheet heavy-duty foil with cooking spray; place on barbecue grate. Toss vegetables with oil; place evenly on foil.

Grill 20 min. or until vegetables are crisp-tender, turning occasionally.

Place vegetables in large bowl. Add dressing; toss to evenly coat.