Grilled Veggies

My mother-in-law makes grilled veggies when the weather warms up.  It's usually a mix of whatever's in her garden, but the result is always the same - a smokey, delightful side dish.  I've watched her make them countless times, hoping to catch on to her secrets.  Because she throws them together as quick as the summer lightning, I never seem to be able to get it all down.  Her grilled veggies have inspired me to come up with my own version.  The zucchini in this is bursting with flavor, but does have some kick to it from the red pepper flakes.  This recipe serves two as a side.

2 zucchinis

1 medium yellow onion

4-5 garlic cloves, coarsely chopped

Extra Virgin Olive Oil

salt

pepper

red pepper flakes

1. Wash the zucchini and cut the ends off.  Slice the zucchinis to about a 1/2 inch thickness and put them in a large bowl.
2. Slice the onion to make rings, about a 1 inch thickness, separate the rings, and add to the zucchini.  Add the chopped garlic.
3. Season generously with salt and pepper and about 3 shakes of red pepper flakes.  Drizzle with olive oil to coat the vegetables and toss together.
4. Spread the vegetables in an even layer in a grill basket or on foil.  Grill for about 40 minutes, until the veggies are tender and browned in spots.
5. *Hint:  I used the oil, seasonings, and a few bits of garlic left in the bowl from the veggies to toss my chicken breasts in before grilling them with barbecue sauce.