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HOW TO GRILL VEGETABLESServe with grilled fresh vegetables. Just toss your favorite vegetables, such as quartered red and green peppers, or asparagus spears or zucchini, cut lengthwise in half, with your favorite Kraft Dressing, using about 2 Tbsp. dressing for each cup of vegetables. Drain the vegetables then add to the grill for the last 5 to 7 min. of the meat/fish grilling time. Grill until tender, turning occasionally.
4 small boneless skinless chicken breast halves (1 lb.) 5 medium oranges
1/2 cup Bull's-Eye Original Barbecue Sauce
or
4 boneless pork chops (1 lb.)
5 large limes
1/2 cup Bull's-Eye Original Barbecue Sauce
or
4 fish fillets (1 lb.), such as cod, tilapia or salmon 5 medium lemons
1/2 cup Kraft Sun-Dried Tomato Dressing
or
12 large raw shrimp, arranged evenly on 4 skewers 5 small pink grapefruit
1/2 cup Kraft Creamy Poppyseed Dressing
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