Grilled Summertime Vegetables

Ingredients

• 8  ounces baby sunburst and/or pattypan squash (about 16)
• 8  ounces baby zucchini about 16
• 8  ounces sugar snap peas (about 2 cups)
• 4  green onions, sliced
• 2  tablespoons red wine vinegar
• 1  tablespoon olive oil
• 2  tablespoons snipped fresh oregano or 3/4 teaspoon dried oregano, crushed
• 1/4  teaspoon salt
• 1/8  teaspoon ground black pepper

Directions

Rinse and trim vegetables, if necessary. Place pattypan squash and zucchini in a large bowl; set aside. Place peas and green onion in a medium bowl; set aside.

In a small bowl whisk together vinegar, oil, oregano, salt, and pepper. Divide the vinegar mixture between the squash mixture and the pea mixture; toss each mixture to coat.

Place zucchini and squash mixture in a grill basket or wok and place on the rack of an uncovered grill directly over medium coals for 5 minutes, stirring occasionally. Add the peas and green onions; grill for 7 to 9 minutes more or until vegetables are crisp-tender, stirring occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place basket on grill rack. Cover and grill as above.)