2 Tablespoons + 2 teaspoons extra virgin olive oil, divided
2 medium zucchini, cut in eighths lengthwise, then halved crosswise(about 3 inches long.
1 medium yellow onion, cut into 1/4-inch wide strips
1 small red bell pepper, cut into 1/4-inch wide strips
2 teaspoons greek seasonings
2 teaspoons balsamic inegar
1/4 teaspoon garlic salt
1/4 teaspoon sugar
- Add 2 tablespoons of olive oil to large grill-safe skillet and place on hot grill (stove-top over medium high heat) until hot. Add zucchini, onion and bell pepper; cook and stir 6 minutes or until browned edges.
- Meanwhile in a small bowl, whisk together remaining a 2 teaspoons olive oil plus remaining ingredients.
- Remove skillet from heat. Add seasoning mixture to cooked vegetables; toss gently to coat.
Mary Anne Chadbourne