Grilled Summer Vegetables
2 medium (7-8 inches) Zucchini, sliced on bias
2 medium (7-8 inches)Yellow Squash, sliced on bias
½ cup Extra Virgin Olive Oil
2 tbsp. Italian Seasoning
½ tsp. Salt
¼ tsp. Black Pepper
Wash and cut ½ inch slices of the zucchini and squash on the bias discarding the ends. Place the slices in a gallon zip-lock bag. In a small bowl combine the oil, Italian seasoning, salt and pepper and then pour into bag with vegetables. Seal bag and work the vegetables and seasoning mixture together and let sit for 15-30 minutes. Set the vegetables on the well oil grates of a very hot grill for 1-2 minutes to create nice grill marks. Turn the vegetables over and continue another 1-2 minutes to mark second side. Reduce heat (of gas grill) or move vegetables to a lower heated section of grill. Continue to grill vegetables until done to your desired taste. Remove and serve with the rest of your meal.
Note: If you would like, grill sliced red onions, sweet onions and/or eggplant using the same seasoning mixture. Or any other vegetable you prefer.
Ideas for Future Efforts