Ingredients
1/4
cup fat-free or reduced-fat Caesar dressing
1/4
cup chopped fresh parsley
4
large portabella mushrooms, cut into fourths
4
medium yellow summer squash, cut into 1/2-inch slices
2
medium bell peppers (any color), cut into 1/2-inch strips
1
tablespoon olive or canola oil
1
cup cherry tomatoes, cut into fourths
2
tablespoons shredded Parmesan cheese
Preparation
Heat coals or gas grill for direct heat.
In small bowl, mix dressing and parsley; set aside. Brush mushrooms, summer squash and bell peppers with oil.
Place mushrooms, summer squash and bell peppers in grill basket (grill “wok”) or directly on grill rack. Cover and grill over MEDIUM heat 5 to 7 minutes, shaking basket or stirring or turning vegetables occasionally, until vegetables are crisp-tender.
To serve, arrange mushrooms around edge of serving platter and remaining grilled vegetables in center; sprinkle with tomatoes. Drizzle dressing over vegetables. Sprinkle with cheese. Serve at room temperature.
