Grilled Mixed Vegetables

3 red bell peppers

3 orange or yellow bell peppers

2 green bell peppers

11;2 cups mushrooms, halved

2 cups yellow onions

4 zucchini squash, cut in 1/4-inch cubes

1112 cups Vinaigrette Dressing, recipe page 160

1 tablespoon fresh ground black pepper

1 teaspoon kosher salt or sea salt

2 large grilling baskets

Halve bell peppers, remove core and veins and cut in long thin slices. Peel outer skin on onions, place root side down

. and cut in half from top to bottom, slice halves for long sliv­ers. Place all vegetables in 1 or 2 grilling baskets, assuring a medium thickness of vegetables. Pour all dressing over vegetables and let stand about 20 minutes. Cook over hot coals, stirring often. Peppers and onions should become quite limp after about 15 to 20 minutes.

Remove from grill. Salt and pepper and serve immediately.