Summer Harvest Veggie Grill - cooking recipe

Ingredients

1 cup zucchini, sliced about 1/2-inch thick
1 cup broccoli floret, chopped into bite sized pieces
1 cup cauliflower, chopped into bite sized pieces
1 medium onion, sliced into rings
1 cup mushroom, left whole so use small buttons
10 -15 green beans (I usually leave mine whole, not cut up)
1/2 cup baby carrots (if they're big ones, cut them in half lengthwise)
1 red pepper, cut in long slices
2 tablespoons garlic, minced
1/2 teaspoon pepper
1/2 teaspoon seasoning salt
1/4 cup olive oil

Preparation

Mix all ingredients together in a large bowl or better yet, a very large ziplock bag. Stir to coat all the veggies with the seasonings.
If you have time, refridgerate for about 1 hour to let the flavours blend.
Place in BBQ wok on the grill which has been pre heated to medium heat. Grill, turning frequently for about 10-15 minutes, or until veggies are done to your liking.
If doing in the oven, place in foil pan and cover with foil wrap. Bake at 350 for about 30 minutes.
Yummy!