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Serve versatile grilled vegetables as a side dish, toss with pasta or layer in a sandwich. To prevent vegetables from falling though the grill grate, place them in a grill basket or thread onto skewers.
2 teaspoons Lawry's® Seasoned Salt
1/2 teaspoon McCormick® Black Pepper, Coarse Ground
2 tablespoons olive oil
1 medium red bell pepper, cut into thin strips
1 medium yellow bell pepper, cut into thin strips
1 medium yellow squash, thinly sliced
1 medium zucchini, thinly sliced
1 small red onion, thin sliced
Mix seasoned salt and pepper in small bowl. Drizzle oil over vegetables in large bowl; toss to coat well. Add seasoning mixture; toss to coat well.
Place vegetables in grill basket, grill rack or thread onto skewers.
Grill over medium heat 10 minutes or until vegetables are tender, turning occasionally.
To Roast Vegetables: Prepare vegetables as directed. Spread in single layer on foil-lined 15x10x1-inch baking pan. Bake in preheated 450°F oven 30 minutes or until vegetables are tender.
(Amount per serving)
Great recipe! Amybeth Hurst, Portland
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This is a great quick, fast and flavorful recipe! I had plenty left over and Had it whole wheat pasta the next day for lunch. A keeper!