Grilled vegetable kabob salad

1 small green pepper, cut into 1-inch chunks
1 small red pepper, cut into 1-inch chunks
1 pkg. (6 oz.) cremini or white mushrooms
1 small yellow squash, thickly sliced
1 small vidalia or walla walla onion, cut into 1/4-inch wedges
3/4 cup KRAFT LIGHT DONE RIGHT Red Wine Vinaigrette Reduced Fat Dressing
8 cups torn assorted greens
Total time: 55 min

1. Thread vegetables alternately on 12 small skewers. Place in large shallow pan; brush with dressing. Let stand 30 minutes to marinate.
2. Place skewers on grill over medium-hot coals.
3. Grill 6 to 8 minutes or until tender, brushing with dressing and turning occasionally.
4. Place greens on 6 individual plates; top each with 2 kabobs.