If you don't have a grill wok or metal basket, feel free to place the tomatoes on skewers (remember to soak wooden skewers in water for at least 30 minutes before using on the grill).
2 green bell peppers
2 yellow squash
10 large fresh mushrooms
3/4 cup balsamic vinaigrette
1 tablespoon lemon pepper
1/4 teaspoon salt
12 cherry tomatoes
How to Make It
Cut bell peppers in half, and remove seeds. Slice squash and zucchini into 1/4-inch-thick rounds. Place peppers, squash, zucchini, and mushrooms in a large shallow dish or large zip-top plastic bag.
Whisk together vinaigrette, lemon pepper, and salt until blended. Pour over vegetables. Cover and chill at least 30 minutes. Remove vegetables from marinade, reserving marinade.
Grill vegetables, covered with grill lid, over medium-high heat (350° to 400°), basting with reserved marinade. Grill peppers 7 minutes on each side or until tender; grill squash and zucchini 3 minutes on each side or until tender. Grill mushrooms 5 minutes or until tender. Grill tomatoes in a grill wok or metal basket 2 to 3 minutes or until skins begin to split.