- Prepare grill to medium heat. Divide vegetables between 2 (1-gallon) resealable freezer bags.
- In small bowl, combine oil, vinegar and Dill Pickle Dip Mix. Divide between bags of vegetables. Seal bags and toss to coat. Let stand 10 minutes.
- Remove vegetables from bag (reserve marinade). Place on grill. Grill, turning occasionally and basting with reserved marinade, until vegetables have grill marks and are crisp-tender, about 8-10 minutes or until desired doneness.
- Slice pepper halves and mushrooms into 3-4 sections each before serving.
Makes 6 servings.
Make Ahead: Prepare through step 2. Refrigerate up to overnight. Continue with step 3.