By: Chef Cathy Zeis
1 large orange pepper
2 zucchini squash
2 yellow squash
1 large Portobella mushroom
1 medium white onion
4 TBS. extra virgin olive oil
1 TBS. lemon juice
1/4 tsp. garlic powder
1/4 tsp. lemon pepper
1/4 tsp. cayenne pepper
Cut orange pepper in half and remove seeds. Slice zucchini squash and yellow squash in half lengthwise. Slice mushroom into 1" thick slices. Slice onion into 1" thick slices. Place all veggies onto a hot grill. *Be sure and spray the grill with cooking spray. Mix the oil with the lemon juice and brush over veggies. Using the spices, season the veggies. Close the lid on the grill and cook for 3 to 4 minutes. Turn the veggies and brush again with oil and lemon juice. Close the grill and cook another 3 minutes. Place veggies onto a serving platter and serve hot.
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