Nature's Garden Recipe Mixed Grilled Summer Vegetables

These marinated grilled veggies are simple and tasty, making them a perfect accompaniment to any meal. Enhance the smoky flavors by adding hickory or apple wood chips to your coals or gas grill while cooking. These are quite versatile and great leftover; mix them into scrambled eggs or top a bed of lettuce for a quick salad!

Marinated Grilled Mixed Vegetables

2 zucchinis, cut in half lengthwise

1 yellow squash, cut in half lengthwise

1 sweet onion, peeled and cut across into thick wedges

2 large tomatoes, cut into thick wedges

3 tbl olive oil

¼ cup white balsamic vinegar

salt and pepper to taste

Rinse and prep the vegetables, and place them into a large, flat container. Toss the vegetables in the olive oil and vinegar, then in salt and pepper. Allow the vegetables to marinade for at least an hour, or go longer for deeper flavor. When ready to cook, heat your charcoal or gas grill for high, direct heat cooking. Place vegetables over the flames and grill, starting with the onion, then adding the zucchini and squash, then the tomatoes. Grill until the vegetables are charred and tender, turning once. Remove from heat and allow to cool slightly before serving. Refrigerate any leftovers and save for later use.