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Grilled Garden Veggies

  • 1 tablespoon olive oil, plus ½ cup for the marinade
  • ¼ pound carrots, peeled and cut lengthwise into quarters
  • ¼ pound zucchini, peeled and cut lengthwise into quarters
  • ¼ pound squash, peeled and cut lengthwise into quarters
  • ¼ pound fennel, fronds discarded, cored, and quartered lengthwise
  • 1 tablespoon of your favorite spice rub, or to taste

Wipe the grill grate with 1 tablespoon of the olive oil and build a medium-high fire.

Place the vegetables in a large sealable plastic bag. Whisk together the remaining ½ cup of olive oil with the spice rub and pour it over the vegetables. Seal the bag and toss the vegetables until well coated.

Grill for about 8 minutes per side or until slightly browned and cooked through. Serve immediately.

Makes 4 servings.

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