Grilled Summer Vegetables

serves 12

2 zucchini, sliced lengthwise

2 yellow squash, sliced lengthwise

1 Japanese eggplant, sliced lengthwise

1 large red onion, quartered

1 bunch asparagus, tough ends trimmed off

1 bunch small carrots, tops trimmed off

1 each red and yellow bell pepper, halved and seeded

¼ cup extra virgin olive oil

 3 cloves garlic, minced 

3 sprigs fresh oregano, chopped

2 sprigs fresh rosemary, chopped

¼ teaspoon sea salt



Place all ingredients in a large bowl and toss to coat vegetables with oil, garlic, herbs and salt Cover and refrigerate 4-8 hours..

Heat a grill or grill pan over high heat. Lightly coat the grill with cooking spray.  

Place vegetable pieces on hot grill and cook, turning once, until tender crisp, about 2 minutes per side.

Season with salt and pepper to taste.