Grilled Tri-Colored Pepper & Mushroom Salad
- 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.