Grilled Garden Veggies
2 Medium Yellow Squash
3-4 Green Onions ( or scallions)
1 Medium Head of Broccoli
Optional- 1 Bell Pepper or Jalapeño
2 Tablespoons Light Olive Oil
1 Tablespoon Softened Butter to grease pan
1 Teaspoon (additive free) Season Salt
½ Teaspoon Sea Salt
1 ½ Teaspoons Garlic Powder
Preheat Grill to 375- 400*
Butter a 9x 13 inch foil pan, or you can make a pan out of foil, but be sure and double layer it.
Wash and slice the squash and onions into 1/4 inch slices, then break apart Broccoli florets and place in pan. Drizzle oil over veggies and toss to coat. Then sprinkle seasoning salt, sea salt and garlic powder over veggies. Cover loosely with foil and place on grill. Close lid and let veggies stem for about 10 minutes. Raise lid and uncover veggies and toss them using a long spatula. If you want grill marks on some of the veggies take out a few of the squash slices and broccoli florets with tongs and place on a well oiled grill grate. Let them brown only for a minute or two, then return veggies to pan. Close lid on grill and cook for another 15- 20 minutes or until veggies are fork tender. Serve warm.