Recipe Wednesday {Roasted Summer Vegetables}

This is a summer favorite of ours — Roasted Summer Vegetables — on the grill!

What You’ll Need

1 yellow squash
1 zucchini squash
3 carrots
2 red potatoes
2 cloves of garlic
half a vidalia onion
fresh basil
fresh flat leaf Italian parsley
fresh rosemary
kosher salt
pepper
olive oil

What to do

1. Dice all the vegetables, onion, and finely chop the herbs and garlic.
2. Mix together in a medium bowl, drizzle olive oil over vegetables. Add kosher salt and pepper—to your liking. Stir.
3. With aluminum foil, make a “bag” to put the vegetables in (I wish Reynolds Wrap still made those grilling bags; they were fantastic).
4. Place on a preheated grill, medium heat, for about 30 minutes. You don’t need to do anything but stare at the trees while this cooks…no flipping, stirring, or touching of any kind!
5. Take off the grill and let rest for 5 minutes and then serve!

If you want to bake this instead, I have…@350 for 30 minutes.

Be creative…other things I like adding but didn’t have on hand:
Mushrooms
Cherry tomatoes, halved
Corn, fresh off the cob

One mistake I’ve made with this is using dried rosemary. Fresh is best…dried rosemary was like eating tiny sticks. Not appetizing.