ranch (dressing) grilled vegs

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* Exported from MasterCook *

 

Ranch Grilled Vegetables

 

Recipe By :Restaurants Hospitality

Serving Size : 16 Preparation Time :0:00

Categories : 2002-07-16 Grill

Meatless Quantity Cooking

Salads {Posted}

 

Amount Measure Ingredient -- Preparation Method

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1 3/4 cups zucchini -- cut 1/2-inch on the bias

2 cups yellow squash -- cut 1/2-inch on the bias

2 cups red onion -- sliced 1/2-inch

1 1/4 cups red bell pepper -- cut into 1-inch wide strips

3 cups whole mushrooms -- medium-sized

25 whole asparagus spears -- top half

MARINADE (YIELDS 12 CUPS):

1/2 cup Hidden Valley Original Ranch Dressing (dry mix)

2 cups water

2 cups olive oil

1 quart soy sauce

1 quart mayonnaise

2 tablespoons black pepper

 

Combine dry salad dressing mix with water until dissolved. Add remaining

marinade ingredients, mixing well. Toss vegetables in marinade until coated.

Chargrill. Do not overcook. Keep crisp. (Note: Asparagus must be blanched in

boiling water for 3 minutes before grilling.) Refrigerate until ready to serve.

 

Serve chilled. Separate different vegetables and fan out for display as an

entree salad. Can also be served hot.

 

Source:

" SUPER SALAD IDEAS by Gail Bellamy in Restaurants Hospitality 2001-04 "

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Per Serving (excluding unknown items): 718 Calories; 74g Fat (88.4% calories

from fat); 6g Protein; 16g Carbohydrate; 3g Dietary Fiber; 19mg Cholesterol;

4965mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Vegetable; 9 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 4196 0 0 538 0 0 0 0 0