Grilled Marinated Vegetable Kabobs

• 3 red bell peppers, large, cut into 1-inch slices
• 2 red onions, large, cut into 1-inch slices
• 3 heads broccoli, spears separated
• 12 ounces portabella mushrooms, baby variety
• 1 (16 ounce) bottle Italian dressing
• 12 bamboo skewers

1. Wash and cut peppers, onions and broccoli spears. With a damp cloth, gently wipe debris from mushrooms.
2. Carefully spear vegetables onto bamboo skewers. I like to arrange the veggies in the order of pepper, onion, broccoli & mushroom. Note: If desired, you may soak the bamboo skewers in water before using, but I feel it is not necessary due to their being soaked well with the marinade.
3. Place skewers in a large, rectangular resealable container. Pour dressing liberally over veggies. Marinate for 6-12 hours or overnight, making sure to carefully flip the container upside-down and shake occasionally to redistribute the dressing.
4. Grill for 10-15 minutes over medium-high heat or until vegetables reach the desired crisp, done-ness.
5. To serve, slide vegetables off the skewer onto each person's plate.

red bell peppers, red onions, broccoli, portabella mushrooms, italian dressing, bamboo skewers

Taken from www.food.com/recipe/grilled-marinated-vegetable-kabobs-481464 (may not work)