Lavender and Rosemary Infused Grilled Vegetables

Ingredients

Salt and pepper

to taste

Dried lavender

1 tablespoon

Fresh rosemary

2 tablespoons, finely chopped

Olive oil

3 tablespoons

Red onion

1 large, sliced into 1/2 inch rings

Red bell pepper

1 large, cut into 2-inch pieces

Yellow squash

1 large, sliced into 1/2 inch thick rounds

Zucchini

1 large, sliced into 1/2 inch thick rounds

Instructions

1. Preheat the grill to medium-high heat.
2. In a large bowl, combine the zucchini, yellow squash, red bell pepper, and red onion.
3. Drizzle the olive oil over the vegetables. Toss until they are evenly coated.
4. Sprinkle the finely chopped rosemary, dried lavender, salt, and pepper over the vegetables. Toss again to distribute the herbs and spices evenly.
5. Arrange the vegetables in a single layer on the grill. Avoid overcrowding to ensure even cooking and those delightful char marks.
6. Grill the vegetables for 10-15 minutes, or until they are tender and slightly charred. Turn them occasionally for even grilling.
7. Remove the grilled vegetables from the heat. Let them rest for a couple of minutes before serving to allow the flavors to meld together. Serve hot as a delightful side dish.