1/4 cup white vinegar
3 Tbsp. lemon juice
1 envelope GOOD SEASONS Italian Salad Dressing & Recipe Mix
1/2 cup FILIPPO BERIO® Extra Virgin Olive Oil
2 lb. assorted vegetables (zucchini, red peppers, yellow peppers, green
peppers, new potatoes and squash), cut up

MIX vinegar, juice, salad dressing mix and oil in cruet or small bowl as directed on package. Reserve 1/4 cup of the dressing; refrigerate until ready to use.

POUR remaining dressing over vegetables in shallow glass dish; cover. Refrigerate 1 hour to marinate. Drain; discard marinade.

BRUSH grill with additional olive oil and preheat to medium-high heat. Grill vegetables 8 to 10 minutes or until crisp-tender, turning and brushing occasionally with the reserved 1/4 cup dressing.

Makes 6 servings, 1 cup each.