| 1 | | Red Pepper; rinsed, cored, seeded, and cut into 1-inch pieces |
| 1 | | Yellow OR Green Pepper; rinsed, cored, seeded, and cut into 1-inch Pieces |
| 12 | | Button Mushrooms; stems trimmed and wiped clean, up to 16 |
| 8 | | Cherry Tomatoes; rinsed with stems removed |
| 12 | | 1-inch-thick slices Zucchini or Summer Squash |
| | Olive oil for brushing on vegetables |
| | PARSLEY SAUCE |
| 1/2 | c | Fresh Parsley Leaves; rinsed and patted dry |
| 1 | c | Fresh Cilantro Leaves; rinsed and patted dry |
| 1 | tb | Garlic; minced |
| 2 | tb | Red Wine Vinegar |
| 1 | tb | Fresh Lemon Juice |
| 1/2 | c | Mayonnaise; Regular or Low-fat |
| | Salt and Black Pepper to taste |
