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Submitted by: Jennifer Weber
from Williamsville, NY
Originally shared on the web 01/03/2012
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1 red onion, thinly sliced
1 T. garlic, minced
olive oil to taste
fresh basil, oregano, rosemary or parsley to taste, chopped
Use a vegetable grill basket or a length of heavy-duty aluminum foil with the sides rolled up to shape into a bowl. Coat inside of basket or foil with non-stick vegetable spray; fill with vegetables. Place on a grill preheated to medium heat. Cook until vegetables are crisp-tender. Remove from grill; transfer vegetables to a serving dish. Lightly drizzle with oil; add desired chopped herb and serve immediately. Serves 6.