Ingredients:

  • 1 lb zucchini, sliced into 1/2-inch thick rounds
  • 1 lb yellow squash, sliced into 1/2-inch thick rounds
  • 2 large bell peppers (red and orange), cut into 1-inch wide strips
  • 1 large red onion, cut into 1-inch thick wedges
  • 8 oz whole cremini mushrooms, stems trimmed
  • 1/3 cup extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme

Instructions:

  1. Slice all vegetables to the specified thickness: zucchini and squash into 1/2-inch rounds, bell peppers into 1-inch strips, and red onions into thick wedges.
  2. In a large mixing bowl, whisk together the olive oil, minced garlic, salt, pepper, oregano, and thyme.
  3. Add the prepared vegetables to the bowl and toss thoroughly until every surface is glistening with oil.
  4. Preheat the grill to medium-high heat (approximately 400°F/200°C).
  5. Place vegetables in a single layer on the grill, leaving space between pieces. Cook undisturbed for 3–5 minutes per side.
  6. Flip using tongs once deep grill marks appear and edges are charred. Remove when centers are tender but hold their shape.