Side Dish

Grilled Tri-Coloured Pepper & Mushroom Salad

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prep time

10 min

total time

20 min

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kraft

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What You Need

1 each: green, red and yellow bell pepper

4 portobello mushroom caps (1/2 lb./225 g)

1/2 cup Kraft Calorie-Wise Balsamic Vinaigrette Dressing, divided

Make It

HEAT barbecue to medium heat. Cut tops off peppers; remove and discard seeds. Cut peppers into quarters; place in resealable plastic bag. Add mushrooms and 1/4 cup dressing. Seal bag; turn to evenly coat vegetables with dressing. Remove vegetables from bag; discard bag and dressing.

GRILL vegetables 8 to 10 min. or until crisp-tender, turning occasionally.

SLICE mushrooms; place in bowl. Add peppers and remaining 1/4 cup dressing; toss to coat.