Thursday, June 12, 2014

Italian Ranch Steamed Veggies

1 medium yellow summer squash, halved and cut into ¾-inch slices
1 medium zucchini, cut into ¾ inch slices
6 large fresh mushrooms, quarter
2 large tomatoes, cut into wedges
1 medium sweet red pepper, cut into thin slices
1 cup fresh baby carrots, quartered lengthwise
¼ cup prepared ranch salad dressing
¼ cup prepared Italian salad dressing

1. In a large bowl, toss vegetables together. Divide the vegetables between two pieces (about 18x18 inch) of heavy duty foil. Fold foil around vegetables and seal tightly.
2. Grill, over medium heat, for 10-13 minutes on each side or until vegetables are tender.
3. Open foil to allow steam to escape. With a slotted spoon remove vegetables to a serving dish.
4. Combine the salad dressings and drizzle over the vegetates, tossing to coat.

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