Grilled Vegetable Salad

1 EACH red and yellow pepper, cut into large pieces
1 EACH zucchini and eggplant, cut into 1/4 inch thick slices
1 medium red onion, cut into 1 inch chunks
12 cherry tomatoes
1/3 c Kraft Calorie-Wise Balsamic Vinaigrette Dressing/marinade.

1. Place vegetables and tomatoes in large bowl. Add dressing, toss to coat. Let stand 20 min. to marinate. Remove vegetable mixture from marinade (keep marinade).

2. Preheat barbecue to medium heat. Place vegetable and tomato pieces on grate of barbecue.

3. Grill 8 mins until crisp-tender, turning occasionally.

4. Place vegetable mixture in large bowl. Add reserved marinade, toss lightly.

Makes 6 servings, a cup each.

Options:
Add grilled asparagus. Serve with crumbled goast cheese or freshly grated parmesan cheese and toasted pine nuts. Garnish with lemon zest.