Marinate summer veggies in olive oil and then grill until tender.
1/4 cup of olive oil (Tuscan, Gremolata, Garlic, etc. work well)
1/2 teaspoon salt
2 cloves garlic, crushed
1/4 teaspoon pepper
1 teaspoon grated lemon zest
3 tablespoons lemon juice (or use Sicilian Lemon Balsamic)
1 medium zucchini, cut lengthwise into 4 pieces
1 medium yellow squash, cut lengthwise into 4 pieces
1 red bell pepper, stemmed, seeded & cut lengthwise into 4 pieces
1 large sweet onion, such as Vidalia, cut into quarters
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
In a bowl, combine oil, salt, garlic, pepper, lemon zest and juice. Put veggies in a large ziplock bag and pour in marinade. Seal bag and shake to coat vegetables. Let stand for 3 hours at room temperature.
Preheat grill to medium. When heated, oil grates. Cook all vegetables 10 to 15 minutes, turning halfway through.