Bounty of Grilled Vegetables
1 cup olive oil
8 cloves garlic, pressed
sea salt and fresh ground black pepper, to taste
1 medium yellow squash, sliced in 1/2 lengthwise
1 medium zucchini, sliced in 1/2 lengthwise
1 small eggplant, sliced in 1/2" thick circles
2 roma tomatoes, sliced in 1/2 lengthwise
4 green onions
1 small red bell pepper, sliced in 1/2" wide strips
1 small yellow bell pepper, sliced in 1/2" wide strips
2 to 4 portobello mushroom caps (4 whole, or 2 in halves)
1. Preheat grill, or preheat a large grill pan to hot (a pan with raised ridges that will allow vegetables to "grill" and drain).
2. In a large plastic bag (like a gallon zipper bag), combine olive oil, pressed garlic, and season with as much salt and pepper as you wish. Shake bag to mix ingredients.
3. Place several veggies in the bag at a time, shake until fully seasoned, then remove and place on grill (or grill pan). They should really sizzle!
4. Allow to grill about 3 minutes, then flip and grill another 3 minutes; a little char is good. Continue until all veggies are done.
Serve immediately. This is great over a bed of brown rice.