Roasted Summer Vegetables

1 small yellow squash, cut into 1 inch slices

1 small green zucchini, cut into 1 inch slices

1 small purple onion, quartered

2 Tbsp. olive oil

1 tsp. dried oregano

2 garlic cloves, minced

1/2 tsp. salt

1/2 tsp. black pepper

1 large red bell pepper, seeded and sliced into strips

1 large yellow bell pepper, same as above

1 Tbsp. balsamic vinegar

1 Tbsp. fresh chopped parsley

Toss 1st three ingredients with oil and seasonings.

Toss vegetables with Olive Oil mixture and place in oil sprayed grill basket.

Grill with lid closed over medium coals or lava rocks, stir occasionally until vegetables are tender (approx. 10-12 minutes).

Place in a large bowl and toss with balsamic and parsley.

Serves 2 can easily be doubled