Italian Grilled Veggies Recipe

Place the green pepper, mushrooms, broccoli, cauliflower and onion in a large resealable plastic bag. Add salad dressing; seal bag and turn to coat. Refrigerate for 1 hour, turning at least once. Transfer vegetables to a double thickness of heavy-duty foil (about 18 in. x 12 in). Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until tender. Open foil carefully to allow steam to escape. Spoon into a serving bowl; stir in tomatoes. Yield: 2 servings.