Veggie Grillin...

• 1 green bell pepper
• 1 red bell pepper
• 1 yellow bell pepper
• 1 sweet onion
• 4 -5 stalks green onions
• 2 zucchini
• 2 banana squash
• 1 -2 cup baby carrots
• 1 -2 cup baby portabella mushrooms
• 14-12 cup olive oil
• 3 -4 pinches garlic powder
• 3 -4 pinches herbes de provence
• 2 -4 pinches sea salt
• 2 -4 pinches fresh ground pepper

1. Cut the Peppers and Onions into 4 LARGE pieces.
2. Cut the squash into 1/2 inch slices.
3. Cut the Green Onion Stalks into inch long pieces.
4. Put all of the veggies into a grilling basket in the sink with a large plate underneath it to keep the floor clean as you transfer the drippy veggie mix to the Grill.
5. Pour the Olive Oil evenly over top and mix.
6. Sprinkle the spices overtop and mix again.
7. Grill on indirect heat between 325-375 degrees for about 15 minutes (the onions and peppers should be tender but still firm - no floppy peppers).
8. While they grill take a few DEEP breaths and smell the fantastic aroma of the herbs de province and the vegetables mixing.
9. Remove and serve immediately.
10. Goes great with BBQ chicken breasts, Italian spiced chicken breasts, Ribeye steaks, or Filet Mignon -- .

green bell pepper, red bell pepper, yellow bell pepper, sweet onion, stalks green onions, zucchini, banana squash, baby carrots, baby portabella mushrooms, olive oil, garlic, ground pepper

Taken from www.food.com/recipe/veggie-grillin-166915 (may not work)