Blue Sky Cookbook

Preheat Grill to High

Serves 6

2 small zucchini

2 small yellow squash

1 red bell pepper

1 yellow bell pepper

1 green bell pepper

2 stalks celery

1 large yellow sweet onion

1 dozen mushrooms

Wash and chop the vegetables into bite-size pieces. Place in a plastic bag.

¼ cup olive oil

1 tsp chopped garlic

1 Tbsp Italian or Provence herbs

¼ tsp pepper

Add to the plastic bag and turn to coat the vegetables.

Course sea salt

Place the grill pan on the grill over high heat. Turn out the vegetables onto the pan. Turn the heat down to medium. Close the grill cover and cook for 10 minutes. Stir the veggies and cook for another 5 minutes or so  until tender. Remove to a platter or serving dish and sprinkle with course sea salt.