our summer staple: grilled veggies.

Okay so this is the thing I have to tell myself I can only put on the menu once a week, every week while I'm planning meals... it is SO good and SO easy. One of the things that makes it so easy is its versatility, you can (and should) use whatever veggies you have around, I try to switch up the line up quite often because I like to try new things with old recipes and because we like a lot of food variety.  But some of the ingredients are kind of the backbone, almost always present in this dish... So I've listed the foundation ingredients and then as many of the other ingredients we've put into it, I would recommend picking 2-5 of the non-foundation ingredients each time you make it.
*the more people you plan on serving, the more extras you'd want to add in, or increase the amount of each one. 

What you need every time:
-grilling pan
-1 Tbsp olive oil or grapeseed oil
-1 tsp salt (kosher if you've got it)
-1 tsp creole or cajun seasoning salt
-1 tsp dried or fresh oregano
-1 tsp dried or fresh basil
*I actually eyeball the oil and spices so I tried to approximate quantities here, add or take away based on your own preferences. 
-garlic, 2-5 fresh cloves minced or garlic salt
-sweet onion, halved or quartered and chopped (at least 1)
-bell pepper, cleaned out, quartered and chopped (at least 1, we use all types)

Extras: pick 2-5
-hatch peppers (when in season)
-zucchini, halved or quartered and sliced
-yellow squash, halved or quartered and sliced
-mushrooms, sliced
-asparagus, roughly chopped
-red onion, halved and sliced
-cooked red potatoes, cubed* (2-5 depending on size, how many you intend to feed and how many leftovers you want)
-cooked sweet potatoes, peeled and cubed* (1-2)
-pineapple, fresh cubed or canned tidbits (drained)

*important to note: for both red and sweet potatoes make sure you "BAKE" them first in the microwave, I wash and poke them then roll them up in a paper towel and cook for 5-7 minutes in the microwave, you want them to be pretty soft to the touch.

Instructions:

1. Chop all the veggies you've chosen to add to your mix, like I said before, cook the potatoes before you cube them.
Put all your ingredients into a big mixing bowl.

2. Add olive or grapeseed oil and spices/salts and mix, you want all the veggies to have a bit of a coating of oil so they don't burn on the grill.

3. Put your veggies into a grilling tray, grill, stirring occasionally to keep any section of it from charring too much and to make sure all the veggies cook evenly. Taste one of the slower veggies to cook (like squash) to make sure they aren't too crisp and uncooked.

4. Dish up and serve, we most often use our veggies as a side to grilled chicken or fish, or as the filling for grilled fajitas, etc...

I don't have a picture post grilling this time, we ate it up too quickly... but here is a phone pic from another batch. (I wasn't kidding when I said we eat it a lot)

Hope y'all enjoy as much as we do.