- 2-3 zuchinni
- 2-3 yellow squash
- 1 red onion
- 1 green bell pepper
- medium, whole, portabella mushrooms, washed (Optional)
- red, yellow, and orange Baby Bell Peppers
- Asparagus tops
- Newman’s Olive Oil and Vinegar Dressing or Newmans Italian Dressing
- McCormick’s Garlic and Herb seasoning
- Pinch of fresh herbs such as thyme or oregano
- 2 freezer size Ziploc bags
Preparing the vegetables:
Wash all vegetables.
Cut off the ends of the zucchini and squash, then cut in half lengthwise and cut them into slices about 1-2 inched thick. It is important to cut them as close to the same size as possible so they cook evenly.
Peel onion, cut off the ends, cut in half. Then lay the flat side down, cut into four sections and then cut each section in half again. This should give you pieces of onion that are close to the same size.
Cut green bell pepper in half, cut out seeds and stems and cut into pieces the same size as your onion and zucchini.
Put the vegetables in 1-2 freezer Ziploc bags or a container with a tight fitting lid. We always have to much to fit into one bag. Pour in enough dressing to coat all the vegetables. Usually about half a jar of dressing.
Add dried herbs, garlic and herb seasoning and marinate 4-6 hours or overnight.
With the Baby Bell Peppers you can be the judge of how many you use. Cut off the ends, de-seed if there are any. Then cut in half lengthwise and cut equal size pieces. I usually use 4-5 of each color because my husband really likes sweet bell peppers. Plus it adds awesome color to the mix. 😉
As with the Baby Bells, it is up to you how many mushrooms you want to add to the mix. I usually add them whole or cut them in half if they are extremely large.
If you want to add a little heat to the vegetables cut up a jalapeno and add it to the mix!!
Cut off the tops of the asparagus and add to y our mix. The amount is up to you. We will usually add about a cup and then cook the rest in a little butter in the oven for 15 minutes at 300F.
Grilling Your Mix:
Preheat your grill and your grill pan/basket to a medium-high heat. Place a colander in the sink and pour the vegetables in it to allow excess dressing to drain off. This is super important to avoid flare ups on the grill from the oil.
When grill and pan are hot, add the vegetables to the pan making sure to spread them out evenly. Close the grill lid and let them cook. Stir them about every 5-10 minutes to get that grill affect on all the vegetables. Cook about 20-25 minutes or until the vegetables are still slightly crisp and starting to grill on the edges.
Serve hot with salt and pepper on the side.
Keeping it Spicy,