Grilled Vegetables

 

Use a mixture of vegetables of your choice such as zucchini, scallop squash, summer squash, eggplant, carrots, green beans, peppers or onions.

 

Today's choice is zucchini.

Wash and slice lengthwise two medium zucchini into 4 long slices each for a total of 8 slices. Mix together in a small bowl the following ingredients: 2 tbsp olive oil, 2 tbsp wine vinegar, 1 tsp dried oregano, 1/2 tsp salt. Brush on zucchini slices and grill on medium high heat, about 6 minutes on each side or until cooked and somewhat soft.

 

Do the same for the other summer vegetables. Use the green beans whole. Cut the peppers into wide strips.

 

Eat as a sandwich on bread, pitas or flatbread with herbs, tomato, onion, mayonnaise, etc.

Or chop grilled vegetables into smaller pieces and add to a chopped lettuce salad or pasta salad.