2 chipotle peppers in adobo sauce chopped to taste (or )
0.3 cup cilantro leaves chopped
0.5 cup 1/2 cup kraft zesty italian dressing italian kraft
6 cups lettuce chopped
3 Tbsp heinz mustard yellow
1 large onion peeled cut into 1/4-in.-thick slices
12 oz roasted peppers red thinly sliced
2 medium crookneck squash yellow trimmed cut into 1/4-in.-thick slices
12 oz zucchini trimmed cut into 1/4-in.-thick slices
Equipment
baking sheet
grill
Directions
Heat grill to medium-high heat.
Mix dressing, mustard and chipotle peppers until well blended.
Remove half of the dressing mixture; cover and refrigerate until ready to use.
Place zucchini, squash and onion on baking sheet; brush with remaining dressing mixture. Grill 4 min.; carefully turn over. Continue grilling 4 min. or until crisp-tender. Cool slightly.
Cover large serving platter with lettuce; top with grilled vegetables and roasted red peppers.
Drizzle with reserved dressing mixture; sprinkle with cilantro.
