Rosemary and Garlic Grilled Vegetables

Ingredients

• Salt (1 teaspoon, or to taste)
• Black Pepper (1/2 teaspoon, or to taste)
• Garlic (3 cloves, minced)
• Fresh Rosemary (2 tablespoons, finely chopped)
• Olive Oil (1/4 cup)
• Red Onion (1 large, cut into 1-inch pieces)
• Red Bell Pepper (1 large, cut into 1-inch pieces)
• Yellow Squash (1 large, sliced into 1/2-inch rounds)
• Zucchini (1 large, sliced into 1/2-inch rounds)

Instructions

1. Preheat your grill to medium-high heat. If using a charcoal grill, wait until the coals are covered with white ash.
2. In a large bowl, combine the zucchini, yellow squash, red bell pepper, and red onion. These vegetables have been chosen for their ability to withstand the heat of the grill while maintaining their structural integrity and vibrant colors.
3. In a small bowl, whisk together the olive oil, finely chopped rosemary, minced garlic, salt, and pepper. This aromatic blend will serve as our flavor base, permeating the vegetables with the essence of Mediterranean cuisine.
4. Pour the olive oil mixture over the vegetables, ensuring all pieces are well coated. Allow them to marinate for 10-15 minutes to absorb the flavors.
5. Arrange the vegetables on the preheated grill. Avoid overcrowding them to ensure even cooking and the desirable charred edges. Grill for about 10-15 minutes, turning occasionally, until they are tender and slightly charred.
6. Remove the grilled vegetables from the heat. Let them rest for a few minutes to allow the flavors to meld together. Serve hot, and enjoy the harmonious blend of rustic flavors and smoky goodness.