GRILLED VEGETABLE KABOB SALAD

1 EACH SMALL GREEN AND RED PEPPER, CUT INTO 1″ CHUNKS
1 PKG ( 6 OZ ) MUSHROOMS
1 SMALL YELLOW SUMMER SQUASH, THICKLY SLICED
1 SMALL ONION, CUT INTO 1/4″ WEDGES
3/4 CUP GREEK VINAIGRETTE DRESSING OR ITALIAN DRESSING
8 CUPS TORN ASSORTED GREENS OR 1 PKG (10 OZ ) SALAD GREENS

ARRANGE VEGETABLES ALTERNATELY ON 12 SMALL SKEWERS. PLACE IN LARGE PAN; BRUSH WITH DRESSING. LET STAND 15 MINUTES TO MARINATE. PLACE SKEWERS ON GRILL OVER MEDIUM-HOT COALS. GRILL 6-8 MINUTES OR UNTIL TENDER, BRUSHING WITH DRESSING AND TURNING OCCASIONALLY. PLACE GREENS ON 6 INDIVIDUAL PLATES; TOP EACH WITH 2 KABOBS. DRIZZLE WITH ADDITIONAL DRESSING, IF DESIRED, SERVES 6.