Grilled Zucchini, Squash, and Peppers

Over the holiday weekend, we did a little bit of grilling which is not at all unusual for us (We grill year round and I shovel a path to the grill during the winter). Linda had picked up some zucchini and squash earlier in the week and we grabbed a few peppers at a farm on the way back from a bacon festival we went to in Hudson. They ran out of the specialty bacon stuff by noon. We got there around 1:00 so we didn’t get anything bacon flavored, but at least they didn’t charge admission.

Linda invited her friend Hannah over for dinner and I grilled up some burgers and the veggies. This time we did things a little differently. We basted them with olive oil and then sprinkled them with McCormick’s Montreal Steak seasoning. I cooked them on one side of the grill in the vegetable tray while the burgers cooked on the other.

I’m not really sure how long vegetables cook on the grill. I’ve done peppers before, but this was my first attempt at zucchini and squash on the grill so I just left them on the whole time the peppers were cooking. I think I overcooked them, but the peppers were done.

We each had a little bit of pepper, zucchini, and squash. My wife also had some tiny sweet tomatoes she wanted me to try. I can’t remember what type they were. I didn’t like it at all. The peppers were OK, but I don’t care for the Montreal Steak seasoning we used. The zucchini and squash were just way too mushy and that turned me off. I’m pretty sure I overcooked them. They were much better on my Aunt’s kabobs the other day. I’ll have to try again with a different seasoning and take them off the grill sooner.

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