Ingredients
1/3
cup Caesar dressing
1/4
cup chopped fresh parsley
4
large fresh portabella mushrooms, cut into fourths
4
medium yellow summer squash, cut into 1/2-inch slices
2
medium bell peppers, cut into 1/2-inch strips
3
tablespoons olive or vegetable oil
1
cup cherry tomatoes, cut into fourths
1/3
cup shredded Parmesan cheese
Preparation
Heat coals or gas grill for direct heat. Mix dressing and parsley; set aside.
Brush mushrooms, yellow squash and bell peppers with oil. Place vegetables in grill basket or directly on grill rack. Cover and grill 4 to 5 inches from medium heat 5 to 7 minutes, turning occasionally, until vegetables are crisp-tender.
To serve, arrange mushrooms around edge of serving platter and remaining grilled vegetables in center; sprinkle with tomatoes. Drizzle dressing over vegetables. Sprinkle with cheese. Serve at room temperature.
