Grilled fresh vegetables make a fast and flavorful side dish with El Monterey Chimichangas.

Ingredients:

4 El Monterey Chimichangas
2 Zucchini (sliced in half)
2 Yellow squash (sliced in half)
1 Green bell pepper (cut into 4 flat sides)
1 large Red bell pepper (cut into 4 flat sides)
1 large Yellow bell pepper (cut into 4 flat sides)
12 large Asparagus
4 Portabella mushrooms
2 Tomatoes (cut in half)
2 White Onion (cut into round thick slices)
1 cup Balsamic dressing (your favorite vinaigrette)
1 cup Alfredo Sauce (your favorite off the grocery shelf)
1 cup Salsa (your favorite off the grocery shelf)

Directions:

1. Reconstitute Chimichangas according to the package instructions.
2. Marinate vegetables in vinaigrette and grill them to al dente (still firm but not raw).
3. Mix Alfredo and Salsa; bring to a simmer.
4. Arrange vegetables and chimichangas on platter; pour 1 cup of sauce over Chimichangas and reserve the rest for dipping vegetable.