California-Style Grilled Vegetables

Move over hot dogs, here come the veggies!  Never underestimate the versatility of vegetables and the power of the grill.  All you need is a little olive oil and your favorite blend of spices and herbs, and you have a combination that will make your mouth water for more!

Ingredients

2 zucchini
2 summer squash
2 yellow crookneck
1 bunch green onions
Olive oil (just enough to lightly coat vegetables)
Seasoned salt*

Directions

1. Wash squash, removing ends; do not peel.  Cut each squash into ¼-inch thick slices (lengthwise or rounds, whichever you prefer).

2. Wash and trim green onions; leaving them whole.

3. Lay each slice on a jellyroll pan.  Using a pastry brush, lightly coat both sides of the squash and green onions with olive oil.  Sprinkle lightly with seasoning.

4. Place vegetables on hot grill.  Cooking time (usually about 10-15 minutes) may vary depending on the vegetables you choose to grill.  Once the vegetables become soft and begin to turn slightly dark on the edges, appearing roasted or well done, they are ready.

*  Any combination of your favorite seasonings will do.  A few suggestions:  Lawry’s Seasoned Salt, McCormick’s Old Bay Seasoning, Mama Rap’s Special Blend with Garlic (no-salt).

Suggestions:
•Virtually any vegetable can be grilled.  Some favorites are red and yellow bell peppers, sweet potato, eggplant and tomatoes.  As for the quantity to prepare- the more the better for your health!

•Grilled vegetables are a delicious appetizer served alone or atop crusty French bread.

•For a light, healthful summertime meal, serve grilled vegetables alongside fresh grilled or poached fish and steamed rice.  Yummy!