Sweet Pepper, Mushroom & Corn Medley

Ingredients

• 6 cups green peppers
• cut into 1-inch chunks
• 6 cups red peppers
• cut into 1-inch chunks
• 3 qt. small fresh mushrooms
• 2-1/2 qt. red onions
• halved lengthwise
• cut into 1/2-inch-thick slices
• 4 each ears corn on the cob
• husks and silk removed
• 1/2 cup extra virgin olive oil
• 1-1/2 cups Pure Kraft Refrigerated Fire Roasted Tomato and Basil Dressing
• 1/4 cup fresh parsley
• finely chopped
• 4 tsp. fresh lemon juice

Instructions

1. Combine peppers, mushrooms and onions.
2. Spread in single layer on parchment paper-lined sheet pans, saving space for corn.
3. Place corn next to mixed vegetables.
4. Drizzle oil evenly over vegetables.
5. Bake in 400 degrees F (200 degrees C) standard oven 30 min.
6. or until tender and slightly charred, tossing after 15 min.
7. Cool slightly.
8. Cut corn from cobs; place in large bowl.
9. Add remaining roasted vegetables and remaining ingredients.
10. Mix well.