Grilled Tri-Colored Pepper & Mushroom Salad

Ingredients

• 0.8 cup lite balsamic vinaigrette dressing divided kraft
• 1  bell pepper green
• 0.5 lb portobello mushroom caps 
• 1  bell pepper red
• 1  bell pepper yellow

Equipment

• bowl
• grill

Directions

1. Cut peppers into quarters; place in large bowl.
2. Add mushrooms and 1/4 cup of the dressing; toss to coat. Meanwhile, preheat grill to medium heat.
3. Remove vegetables from dressing; discard dressing. Grill vegetables 8 to 10 min. or until crisp-tender, turning and brushing occasionally with 1/4 cup of the remaining dressing. Slice mushrooms; place in bowl.
4. Add peppers and remaining 1/4 cup dressing; toss to coat.