Roasted Garlic Grilled Veggies Recipe
This dish screams summer! Fresh veggies grilled with a touch of garlic and salt.
- 1 medium yellow squash, cut in half lengthwise
- 1 medium zucchini, cut in half lengthwise
- 2 large portabella mushrooms, cleaned and stems removed and gills scraped out with a teaspoon*
- 1 red bell pepper, seeded and cut in half
Brush Roasted Garlic Infused Oil over all surfaces of vegetables; sprinkle with Seasoned Salt and pepper to taste. Grill vegetables over medium-high heat until squash and zucchini are crisp-tender and mushrooms and red pepper are tender; turn often. Slice hot vegetables into bite-size pieces. Serve warm or at room temperature. Makes 3-4 servings. *The gills of the mushroom inside the cap don't add much flavor and they can discolor the other vegetables.