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Recipe from Ruth of OH
4 zucchini, sliced thinly
1 medium sized onion
6 fresh mushrooms, sliced
4 Roman tomatoes, cut into quarters
3 tsp. butter/margarine
1 cup Italian salad dressing
4 red potatoes, boiled
1 green pepper, cut into strips
1 red pepper, cut into strips
2 carrots, shredded
1 diced jalapeno, optional
Season to taste with salt, pepper, garlic powder, soul seasoning, or a pinch sugar. Prepare vegetables. Be sure to start boiling red potatoes, which will take the longest. Do not boil until only cook until semi-soft. Place in aluminum pan season, add butter. Cover with foil and place on grill. Let cook approximately 5 minutes and then remove and stir. Replace back to grill and cook for another 5 minutes and stir. Before putting back on grill add Italian dressing and then cook another 10-15 minutes.
