Pepper, Mushroom And Eggplant Salad

Ingredients

• 1 cup balsamic vinaigrette dressing divided kraft
• 6  eggplant (1/)
• 1  bell pepper green
• 8 oz portobello mushroom caps 
• 1  bell pepper red
• 1  bell pepper yellow

Equipment

• broiler pan

Directions

1. Cut peppers lengthwise into quarters.
2. Place vegetables on rack of broiler pan 2 to 3 inches from heat.
3. Brush vegetables with 3/4 cup dressing. Broil 6 to 8 minutes or until tender, turning and brushing occasionally with remaining dressing.
4. Slice mushrooms; toss with peppers, eggplant and remaining 1/4 cup dressing.