Roasted Summer Vegetables
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
garlic cloves, minced
1/2 tsp. salt
1 large red bell pepper, seeded and sliced into
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