These go well with just about anything, and are a great way to use all the fresh vegetables from our garden in the summertime. If you have a large crowd coming over, double or triple your recipe and consider serving the veggies whole. These keep extremely well in the refrigerator. We will chop up a cup or two of leftovers in with scrambled eggs in the morning for a quick and tasty breakfast.
Ingredients
- 2 large zucchini
- 3 large yellow squash
- 3-4 whole portobello mushrooms
- 2 red bell peppers
- 1 large red onion
- ½ (125 ml) cup olive oil
- 1 tablespoon cumin
- 2 teaspoons black pepper
- 1 teaspoon salt
How to Make It
- Have your grill pan ready on medium-high heat and make sure the surface is clean. Using paper towels, coat the surface with oil if needed.
- Cut zucchini and squash lengthwise at about ¼-inch thickness. Cut sides off of your red peppers and slice your onion into rings (do not pull rings apart).
- Using a pastry or grilling brush, coat both sides of veggies with olive oil.
- Combine cumin, black pepper and salt in a small bowl and mix well. Sprinkle the spice mixture on all sides of the veggies.
- Place onto your hot grill pan and cook for 2–3 minutes each side.
- Place onto your hot grill pan and cook for 2–3 minutes each side.
- Cut veggies into chunks and combine in serving bowl.
