Grilled Mushroom & Zucchini Salad with Roasted Cipollini Onions

• 1 qt. cipollini (wild onions) King Sooper's 1 lb For $0.99 thru 02/09
• 2 qt. seedless cucumbers, sliced, cut in half
• 2 qt. grape tomatoes, cut in half
• 1-1/4 qt. sugar snap peas
• 1 qt. portobello mushrooms, seasoned, grilled and medium dice
• 1 qt. zucchini, cut lengthwise into 1/2-inch-thick slices, seasoned, grilled and medium dice
• 1 qt. yellow squash, cut lengthwise into 1/2-inch-thick slices, seasoned, grilled and medium dice
• 1 qt. sun-dried tomatoes, chopped
• 2-2/3 cups slivered almonds, toasted
• 2-1/4 cups KRAFT Greek Vinaigrette
• 2 cups roasted red peppers, medium dice
• 2 cups roasted yellow peppers, medium dice
• to taste salt and black pepper

1. Roast cipollini in 350 degrees F-convection oven 15 to 20 min.
2. or until golden brown; cool.
3. Peel cipollini; cut in half.
4. Combine cipollini with all remaining ingredients.

cipollini, cucumbers, grape tomatoes, sugar snap peas, portobello mushrooms, zucchini, yellow squash, tomatoes, slivered almonds, vinaigrette, red peppers, yellow peppers, salt

Taken from www.kraftrecipes.com/recipes/grilled-mushroom-zucchini-salad-roasted-cipollini-onions-114988.aspx (may not work)