Before summer is completely over, take advantage of fall grilling.

Grilled Veggies

Fresh veggies: zucchini, yellow squash, cherry/grape tomatoes, mushrooms, orange and yellow pepper
Olive oil
White wine vinegar
Fresh parsley
Fresh oregano
Fresh rosemary
Fresh thyme
Fresh garlic
sea salt
Fresh pepper

Slice selected vegetables into large chunks. You’ll want mushrooms (which cook faster) to have larger chunks than the squash, which cooks more slowly.

Place veggies in a gallon sized ziploc bag (or two bags if you’re making a lot of vegetables. Pour olive oil and white wine vinegar over the veggies in approximately equal measure. You’ll want enough liquid to coat the vegetables.

Mince/crush several cloves of garlic (to taste) and add to veggie bag.

Collect your fresh herbs and crush them in a mortal and pestle with sea salt or kosher salt. Add the fresh herbs, salt, and pepper to the bag with the veggies.

Add more vinegar and oil if necessary.

Seal the bag and mix until the vegetables are well coated with the herb/garlic mixture.

Refrigerate for a couple of hours, until you’re ready to grill.