VOTE AT THESE COOKING WEB RINGS
TOOLS YOU WILL NEED: Cutting board, kitchen knife, measuring cup, large glass bowl, tongs or spatula, basting brush, & forks to toss.
INGREDIENTS:
 | 1 green bell pepper |
| 1 red bell pepper |
| 1 yellow bell pepper |
| 8 oz Portobello mushroom caps |
| 3/4 cups Light red wine vinaigrette reduced fat dressing (recommend Kraft Light Done Right brand |
| Diced green onions to taste, optional |
DIRECTIONS: Cut peppers into quarters. Toss peppers & mushrooms with 1/2 cup of the dressing. Drain vegetables; reserving dressing. Place vegetables on grill (or broiler on high) over medium coals; grill 8 to 10 minutes or until tender, turning & brushing occasionally with reserved dressing. Slice mushrooms. Toss mushrooms, peppers & green onions with remaining 1/4 cup dressing.
SERVINGS: 6 TIME: 30 minutes
SERVING TIPS: Recipe adapted from Kraft Foods (see http://www.kraftfoods.com). NUTRITION (per serving) calories 80; total fat 5g; saturated fat 0g; cholesterol 0mg; sodium 310mg; carbohydrates 8g; dietary fiber 2g; sugars 4g; protein 1g; vitamin A 25%DV; vitamin C 100%DV; calcium 0%DV; iron 4%DV. DIET EXCHANGE 1 vegetable, 1 fat.
PEPPER & MUSHROOM SALAD