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Grilled Vegetable Salad




Source of Recipe


kraftfoods.com


List of Ingredients




1/2 cup KRAFT Zesty Italian Dressing
3 Tbsp. yellow mustard
2 chipotle peppers in adobo sauce, chopped (or to taste)
2 medium zucchini (about 12 oz.), trimmed, diagonally cut into 1/4-in.-thick slices
2 medium yellow squash or crookneck squash, trimmed, diagonally cut into 1/4-in.-thick slices
1 large onion, peeled, cut into 1/4-in.-thick slices
6 cups chopped lettuce
2 medium roasted red peppers (about 12 oz.), thinly sliced
1/4 cup chopped cilantro


Recipe



HEAT grill to medium-high heat.

MIX dressing, mustard and chipotle peppers until well blended. Remove half of the dressing mixture; cover and refrigerate until ready to use.

PLACE zucchini, squash and onion on baking sheet; brush with remaining dressing mixture. Grill 4 min.; carefully turn over. Continue grilling 4 min. or until crisp-tender. Cool slightly.

COVER large serving platter with lettuce; top with grilled vegetables and roasted red peppers. Drizzle with reserved dressing mixture; sprinkle with cilantro. Serve immediately.



YIELD: 16 1/2 cup servings

Kraft Kitchens TipsSubstituteFor an extra flavor boost, substitute GREY POUPON Dijon Mustard for the yellow mustard.