Grilled Vegetable Salad

Instructions

Prepare your vegetables by slicing 2 medium zucchinis into medallions, about 1/4-inch thick. Cut 2 medium bell peppers into 1-inch chunks as well as 1 medium red onion into similar-sized pieces. Quarter 8 ounces mushrooms, or for smaller mushrooms, simply slice them in half. The goal is to have bite-sized pieces of each vegetable. 1 pint cherry tomatoes should remain whole.

Preheat an outdoor grill to medium-high heat, about 400 degrees Fahrenheit.

Combine all the vegetables in a mixing bowl and toss to coat with 3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon black pepper.

Transfer your vegetables to a grill basket. Cook on the preheated grill over medium-high heat until the vegetables are tender and the tomatoes start to pop, about 12 to 15 minutes, stirring every 2 to 3 minutes. Season with additional salt and pepper to taste. Serve hot.

Salad