Ingredients:

3 to 4 tablespoons canola oil

2 teaspoons finely chopped garlic

½ lb. fresh asparagus (6 to 8 stalks), with tough portion removed and stalks cut into 1-inch pieces

½ cup fresh mushroom caps, sliced

1 red pepper, sliced with seeds removed

1 pint cherry tomatoes

1 medium onion, sliced into ½” rings

1 cup summer squash (green or yellow), sliced

1 cup green beans or sugar snap peas

¼ cup basil leaves, torn loosely (optional)

salt (optional) to taste

freshly ground pepper

 

Directions:

Preheat grill to medium high. In a large bowl, toss the prepared garlic and vegetables with canola oil and season with salt and pepper as desired. Grill the vegetables, turning occasionally, until charred and tender, about 5 to 7 minutes. Remove to a serving platter. Sprinkle with basil.