Grilled Summer Vegetables

This grilled vegetable recipe is simple, easy and delicious. perfect year round, we especially enjoy it during the summer when the squash is at it's peak freshness.

Shorter cooking times keeps the vegetables crisp while cooking longer makes them soft and tender. The blend of colors makes this vegetable mix an attractive addition to any table fare.

For this grilled mixed vegetable recipe you will need:

• 4 summer squash, sliced
• 4 zucchini squash, sliced
• 4 large carrots, sliced (optional)
• salt
• pepper
• 1 clove garlic, finely chopped
• 2 Tb sp. fresh or 1 Tb sp. dried rosemary, chopped fine.
• 2 Tb sp. Olive oil

combine vegetables, garlic, rosemary and olive oil in large bowl and season with salt and pepper. Toss to coat evenly.

Place vegetable mixture onto large sheet of heavy duty aluminum foil and fold up edges to make a pouch. seal all edges well. (if you need to, double wrap with foil)

Place foil pouch on upper rack or outer edges of medium hot grill and cook for 10 minutes, turn over and cook for an additional 5-10 minutes depending on how crisp you want the veggies.

Remove from grill and let stand for a few minutes before carefully opening the pouch.

Try this recipe with Grilled Salmon.

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