Grilled Veggies...ah, summer

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I break out the grill several times a week during the summer, and veggies on the grill are one of my favorites. I love having zucchini, yellow squash, onion and mushrooms--but use whatever you've got.

After you've cut the veggies into similar size pieces, I like to toss them in a ziplock bag or bowl with some balsamic vinegar and oil (or just use Italian salad dressing) for 15 minutes while the grill is heating up.

I use a grill basket to keep things all contained (pick one up at TJ Maxx or Ross). I heat the grill up to med-high and keep the lid closed most of the time with occasional stirring.

It takes about 15 minutes to cook to my preferred doneness. Serve it up with whatever else you feel like.