Summer Grilled Veggies

Prepare the coals for cooking over medium heat. Once the coals are ready and your grill is hot, grill the whole orange and red bell peppers for a just a few minutes to have some char marks on all sides.

Quarter the squash, cutting lengthwise into fourths. Cut the bottom 1/2 inch off the bottom of the asparagus spears. Thinly slice the onions.

Once bell pepper has char marks, remove it from the grill and cool to the touch. Then remove the stem and seeds and slice into even strips.

Place all of the vegetables into a bowl. Zest the lemon over the veggies, then squeeze lemon juice over them. Coat with extra virgin olive oil, garlic powder, cilantro, salt and pepper.

Cover a section of your grill with foil (and grease it) to keep the smaller slices of veggies from falling through the grates. Typically the center of the grill will be the hottest and the outer edges will be the coolest. As you cook your veggies, you can move them to the outside edges to keep them warm and slow their cooking.

Grill the squash until grill marks are present on all sides, then move it over to the foil. Grill the peppers and onions on the foil until cooked. Place the asparagus on the top rack to keep it from burning and it will cook faster than the rest of the veggies. Once veggies have gotten situated, you can shut the lid of the grill to retain the heat inside the grill. Once veggies have finished cooking (5 – 7 minutes), take them off the grill to a platter, transport inside, and cut squash into small bite sized pieces. Combine all veggies onto a dish and serve.