Recipe #1

I figured that I would start with a summer recipe so that we can take advantage of all the fresh vegetables that are available this time of year.

Grilled Vegetables

1 Medium Yellow Squash
1 Medium Zucchini
1 Vidalia Onion
1 pk Fresh Mushrooms
1/2 pk Baby Carrots
1/2 cup Extra Virgin Olive Oil
2 tbsp Italian Seasonings
Salt (to taste)
Ground Pepper (to taste)
2 tbsp Bread Crumbs
2 tbsp Parmesan Cheese
Aluminum Foil (big enough to fold and close up completely)

Rinse and wash all vegetables, cut into medium bite sized pieces and place in a gallon sized zip lock bag. Pour olive oil on top of vegetables, zip up bag and shake gently to coat vegetables. Add the italian seasonings, salt, and pepper. Pour onto aluminum foil (big enough to fold up and close completely), top with bread crumbs and cheese, fold up and toss on the grill until the vegetables are cooked but not mushy. Enjoy!