Grilled Mushrooms And Peppers

• Bella Mushrooms - 1 box/case
• Anaheim Peppers (green) - 2-3
• Italian Vinaigrette Salad Dressing - 1 small bottle

1. Cut the mushrooms in halves and quarters. Cut the peppers in half, clean out the seeds, and chop into 1-inch strips.
2. Make an aluminum pouch for the veggie mix (might want to double up for strength).
3. Fill the pouch and pour in the dressing just enough so all the pieces are damp, but not swimming. Mix it up good.
4. Close/Fold the pouch so that there is air on top and NOT AIR-TIGHT - but still closed.
5. Throw it on the grill for about 20 minutes or until sufficiently grilled
6. (A little black around the edges is okay/great but not mandatory)
7. ((The HOT will be cooked out of these not-so-hot peppers and you'll be left with SWEET w/ tiny pepper flavor))
8. Drain excess dressing and serve hot.
9. Goes great with Steak.

bella mushrooms, peppers, italian vinaigrette

Taken from www.epicurious.com/recipes/member/views/grilled-mushrooms-and-peppers-50080425 (may not work)