Simply skewer on your desired vegetables (I used grape tomatoes, cremini mushrooms, red/green/yellow/orange bell peppers, and red onion) and place in a baking dish. Drizzle Italian dressing over them to coat and toss. Cover and refrigerate until ready to use - the longer the better! You can grill them or even roast them in a 350 degree oven for 12-15 minutes.
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The Garden Grazer: Rainbow Roasted Veggies with Quinoa