Grilled Vegetables

Contributed by Megan Scott

Ingredients:

Zucchini
Olive Oil
Carrots
Salt
Red Bell Pepper
Pepper
Red Onion
Oregano
Mushrooms (whole)
Tarragon or Basil

Directions:

They key is to use a lot of fresh herbs and not too much olive oil.*
Cut the carrots and zucchini in halves or thirds length wise. Cut the bell pepper into quarters, the red onion in half across the width and leave mushrooms whole. Toss in olive oil, salt and pepper. Grill the Zucchini 1st on both sides, lay out to cool. Do the same for the peppers, onions and mushrooms. Turn down heat slightly and cook carrots longer to get them tender. Cool vegetables. Season with fresh herbs. Finish by cooking 5-8 minutes in oven at 325 degrees on cookie sheet.

Notes:

There are no measurements because it is just personal taste. You can make a ton or very little. These are divine.