Grilled Vegetables

These vegetables are a staple for me during spring and summer.  We have them with chicken, fish, pork, steak - you name, I make them.  Why you ask?  Well 1) they are incredibly tasty and 2) ridiculously easy - just chop and grill 'em".  You can add any vegetable you wish, I just happen to enjoy this combo.  Sometimes I add some goat cheese or feta and some fresh herbs to them after they've been grilled and they are divine!

Grilled Vegetables
Serves 4-6

2 zucchini, cut into half moons
3 yellow squash, cut into half moons
1 red bell pepper, seeded and chopped into medium dice
8 oz package of baby portabello mushrooms, cut in half
half a large red onion, cut into medium dice
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon garlic powder

Preheat the grill and a stainless steel vegetable pan.  Combine all the vegetables in a large bowl.  Toss with olive oil, salt and pepper. Place vegetables on a grill and cook until desired doneness.  We prefer ours a little on the crispy side because the vegetables natural sugars have been released.

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