Grilled or Roasted Veggies

Sorry for the small lapse in posting…heat exhaustion can really take it out of you! It is no fun, so please stay hydrated if you live in the south in this super hot & humid weather we’re having! I made these veggies to go along with our Memorial Day meal and they always turn out so delicious. My uncle is an amazing cook & made these for our family several years ago and I’ve been making them every summer since. You can make these on the grill or roast them in the oven. It uses minimal ingredients which is a definite plus! You can also add in whatever other vegetables you would enjoy, I think red or orange bell pepper would go great as well.

1 8 oz. container baby bella mushrooms, halved or quartered
1 zuccini, quartered & chopped
3 small summer squash, quartered & chopped
5-6 small to medium red potatoes, chopped into 1 in. chunks
1/2 red onion, quartered
1/2 tsp. kosher salt
1/2 tsp. fresh ground black pepper
1/2 cup light zesty italian dressing

For Oven Roasting:
Preheat oven to 400 degrees. Spray a baking sheet with cooking spray. Chop all vegetables as directed. Place vegetables, dressing, salt & pepper in a large bowl & toss to combine. Spread veggies evenly on baking sheet & bake for 35-40 minutes until vegetables are fork tender.

Heat grill to medium heat. Use a premade foil oven bag or make one by folding the aluminum foil over itself and sealing the sides. Chop all vegetables as directed. Place vegetables, dressing, salt & pepper in a large bowl & toss to combine. Place veggies into foil bag and seal the front opening. Grill for 20 minutes and then flip over and grill for 20 minutes more. Remove from grill and enjoy!