Grilled Vegetables

Nothing kicks off the unofficial start of summer on Memorial Day better than firing up the grill. And nothing grills up quite so quick and yummy as vegetables for a side dish!

TIPS:
A grilling basket makes the task super easy!
Before your grill gets hot, baste the grate lightly with oil, it will help prevent the vegetables from sticking to the grate.



ASPARAGUS
Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
Grill over high heat for 2 to 3 minutes, or to desired tenderness.

PEPPERS
In medium bowl, toss peppers that have been halved vertically with oil, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Place peppers, skin side up, on hot grill rack. Cover grill and cook peppers 4 to 5 minutes or until beginning to soften. Turn peppers over; cover and cook 3 to 4 minutes longer or until slightly charred.

ZUCHHINI
Brush zucchini with olive oil. Sprinkle garlic powder, Italian seasoning, and salt over zucchini.
Cook on preheated hot grill until beginning to brown, 3-4 minutes per side.

YELLOW SQUASH
Preheat a grill to medium high. Toss sliced summer squash and 1 sliced onion with olive oil, salt and pepper. Grill 3 to 5 minutes per side.

Turn your grilled veggies into a hot or cold veggie salad by drizzling balsamic vinegar and sprinkling garlic powder over them, or serve with slices of fresh lemon!