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Grilled Summertime Vegetables

Makes: 4 to 6 servings
Prep: 10 minutes
Grill: 12 minutes
 

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Ingredients

  • 8  ouncesbaby sunburst and/or pattypan squash (about 16)
  • 8  ouncesbaby zucchini about 16
  • 8  ouncessugar snap peas (about 2 cups)
  • 4  green onions, sliced
  • 2  tablespoonsred wine vinegar
  • 1  tablespoonolive oil
  • 2  tablespoonssnipped fresh oregano or 3/4 teaspoon dried oregano, crushed
  • 1/4  teaspoonsalt
  • 1/8  teaspoonground 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.)



 
 
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