Grilled Antipasto Salad

10 ounces fresh cheese tortellini
4 Roma tomatoes, cut into chunks
1 medium yellow onion, peeled and cut into chunks
1 zucchini or yellow squash, sliced one-half inch thick
8 mushroom caps
4 skewers, metal or wooden
1/2 (one-half) cup bottled low-fat Italian dressing
Romaine leaves, if desired

If using wooden skewers, soak in water for an hour before using. On each skewer, alternate all ingredients except Italian dressing. Brush skewers liberally with dressing. Place over hot coals and grill, turning often, for 8-10 minutes, until vegetables are nicely browned. Serve each skewered salad on a leaf of romaine, if desired. Yields four servings.