Grilled Vegetables

Ingredients

2 sliced medium zucchini
8 ounces mushrooms
1 bunch asparagus cut in half
2 sliced medium yellow squash
2 corn on the cob cut into thirds
1 red onion sliced 1/2 inch thick
1 red bell pepper cut into large pieces
1 green bell pepper cut into large pieces

Marinade:
¼ cup olive oil
3 sliced garlic cloves
½ teaspoon ground black pepper
¼ teaspoon salt
½ teaspoon crushed red pepper
4-5 tablespoons lemon juice about half a large lemon

Directions

Add 2 sliced medium zucchini, 8 ounces mushrooms, 1 bunch asparagus, 2 sliced medium yellow squash, 2 corn on the cob, 1 red onion, 1 red bell pepper, and 1 green bell pepper to a large bowl.

Add ¼ cup olive oil, 3 sliced garlic cloves, ½ teaspoon ground black pepper, ¼ teaspoon salt, ½ teaspoon crushed red pepper, and 4-5 tablespoons lemon juice to a medium bowl and mix to make the marinade.

Pour the marinade over the veggies and toss to coat them.

Preheat the grill to medium-high heat. Add the veggies to the grill or add them to a large grill basket.

Cook the vegetables for about 3-4 minutes, then remove the mushrooms and asparagus. Cook the remaining vegetables for 5-7 more minutes, until they begin to soften and char.