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SEASONAL MEAL PLANNING SUMMER

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Ingredients
  

  • Ingredients:
  • - 1 medium zucchini sliced
  • - 1 medium yellow squash sliced
  • - 1 red bell pepper cut into strips
  • - 1 yellow bell pepper cut into strips
  • - 1 medium eggplant sliced into rounds
  • - 1 cup corn kernels fresh or frozen
  • - 3 tablespoons olive oil
  • - 2 cloves garlic minced
  • - Salt and pepper to taste
  • - Fresh basil or parsley for garnish optional

Instructions
 

  • Cooking Instructions:
  • Preheat your grill to medium-high heat. If using a charcoal grill, confirm the coals are hot and glowing.
  • In a large bowl, combine the sliced zucchini, yellow squash, bell peppers, eggplant, and corn.
  • In a separate small bowl, whisk together the olive oil, minced garlic, salt, and pepper. Pour the mixture over the vegetables and toss until they're evenly coated.
  • Place the vegetables on the grill in a single layer, using a grill basket if you have one to prevent smaller pieces from falling through.
  • Grill the vegetables for about 5-7 minutes per side, or until they're tender and have nice grill marks. Be sure to turn them occasionally to confirm even cooking.
  • Once grilled, remove the vegetables from the grill and let them rest for a few minutes.
  • Serve the grilled vegetable medley warm, garnished with fresh basil or parsley if desire