Recipe(tried): Sunday Supper - Caribbean Cole Slaw with Orange Mango Dressing, Grilled Vegetable Platter

Tonight for supper we will be having

BBQ Chicken Breasts
Caribbean Cole Slaw
Grilled Vegetable Platter

Caribbean Cole Slaw

8 cups shredded green cabbage
1 1/2 large mangoes, peeled,pitted and diced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper, thinly sliced
6 green onions, tinly sliced
1/4 cup chopped fresh cilantr

Orange Mango Dressing:
1/2 mango, peeled pitted and cubed
1 carton (6 ounces) plain nonfat yogurt
1/4 cup frozen orange juice concentrate
3 tablespoons lime juice
1/2 to 1 jalapeno pepper, stemmed, seeded and minced
1 teaspoon finely minced fresh ginger

Dressing:
Place mango in food processor and process until smooth. Add remaining ingredients, process until smooth.

Salad:
Combine cabbage, mangoes, bell peppers, green onions in large bowl, stir gently to mix. Add Orange Mango Dressing; toss gently to coat. Serve, or store in refrigerator up to 1 day.

Grilled Vegetable Platter

1 cup Herb and Garlic Marinade with lemon juice
2 zucchini or yellow squash, cut into 1/2 inch slices
1 small onion, cut into wedges
2 red, green and/or yellow bell peppers, cut into chunks
12 mushrooms, stems removed, cut into 1/2 inch slices

In large resealable plastic food storage bag coming all ingredients mix well. Marinate in refrigerator for at least 30 minutes.

Grill vegetables in a grill basket for about 15 minutes or until tender.