Throw a large batch of these on the grill on the weekend, and you'll have an effortless side dish later in the week. They're also great cold and in salads.
1 red bell pepper 1 orange bell pepper 1 yellow bell pepper (or any combination you'd like) 1 medium white onion 1 pint grape tomatoes 8 oz baby portabella mushrooms 1 c light Italian dressing wooden shish-kabob skewers
Soak wooden skewers in water for an hour to prevent burning. Wash peppers, then slice in half and remove core and seeds. Cut peppers and onion into large pieces. Place all veggies in a large mixing bowl, pour dressing on top and toss to coat. Let marinate for 15 minutes. Place vegetables on skewers, alternating vegetables. Discard leftover dressing. Place on grill for about 4-5 minutes, flip and cook another 4-5 minutes, or until veggies are slightly soft.
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Fat: 2.5 g
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