Sweet Pepper, Mushroom & Corn Medley

• 6 cups green peppers, cut into 1-inch chunks
• 6 cups red peppers, cut into 1-inch chunks
• 3 qt. small fresh mushrooms
• 2-1/2 qt. red onions, halved lengthwise, cut into 1/2-inch-thick slices
• 4 each ears corn on the cob, husks and silk removed
• 1/2 cup extra virgin olive oil
• 1-1/2 cups Pure Kraft Refrigerated Fire Roasted Tomato and Basil Dressing
• 1/4 cup fresh parsley, finely chopped
• 4 tsp. fresh lemon juice

1. Combine peppers, mushrooms and onions.
2. Spread in single layer on parchment paper-lined sheet pans, saving space for corn.
3. Place corn next to mixed vegetables.
4. Drizzle oil evenly over vegetables.
5. Bake in 400 degrees F (200 degrees C) standard oven 30 min.
6. or until tender and slightly charred, tossing after 15 min.
7. Cool slightly.
8. Cut corn from cobs; place in large bowl.
9. Add remaining roasted vegetables and remaining ingredients.
10. Mix well.

green peppers, red peppers, mushrooms, red onions, corn, extra virgin olive oil, tomato, fresh parsley, lemon juice

Taken from www.kraftrecipes.com/recipes/sweet-pepper-mushroom-corn-medley-165523.aspx (may not work)