The peppers in this colorful salad provide an excellent source of vitamins A & C.
1 green pepper 1 red pepper 1 yellow pepper 8 oz. Portobello mushroom caps 3/4 C. KRAFT LIGHT DONE RIGHT! Red Wine Vinaigrette Reduced Fat Dressing
Cut peppers into quarters. Toss peppers and mushrooms with 1/2 C. of the dressing. Drain vegetables; reserve dressing. Place vegetables on grill over medium coals. Grill 8 to 10 minutes or until tender, turning and brushing occasionally with reserved dressing. Slice mushrooms. Toss mushrooms and peppers with remaining 1/4 C. dressing.