FEEDS: 6-10

WHAT YOU'LL NEED:

• 5-6 fresh small zucchini
• 5-6 fresh small yellow squash
• 4-5 peppers of various colors
• Olive oil
• Lawry’s Seasoned Salt
• freshly ground black pepper

LET'S COOK

Wash and trim the ends of the squash. Cut into quarters, lengthwise. Wash and clean the peppers. Cut into strips and combine in a bowl with the squash. Drizzle with just enough oil to give them a sheen. Sprinkle liberally with the seasoned salt and ground black pepper. Toss to evenly distribute the oil and the seasonings. Allow to sit for at least an hour.

Preheat a grill, clean the tines, then place the vegetables on the hot surface. Grill on each side until the vegetables have nice markings. Place on an interesting platter and serve right away or later at room temperature.

These can be cooked a couple of hours in advance.

MORE IDEAS:

You can get more creative by adding slices of portabello mushrooms, halves of plum tomatoes and thick onion slices to the mix.

You’ll have better control over the cooking process on the grill if you do just one variety of vegetable at a time. Line them up on the grill, all facing the same direction, so monitoring the cooking process and turning is universal.

Cooking times depend on the heat of the grill and the distance from the fire.

This recipe can also be done under a broiler.