Grilled Vegetables

Slice zucchini lengthwise, about ¼ inch thick, using a mandoline on the thickest setting or a knife. Cut red onion into thick rings, destem mushrooms, and cut yellow squash into thick discs, about ¼ inch thick. Rinse bell peppers and cherry tomatoes.

Whisk together olive oil, minced garlic, ½ tsp steak seasoning, and sugar in a bowl.

Brush olive oil mixture over the veggies.

Add onions to the grill while preheating to 400 degrees. Add all other veggies to the grill and grill for 4 minutes, until you get distinct grill marks.

Flip and grill for an additional 3-4 minutes or until veggies are done to your liking. I like my grilled vegetables to still have some bite to them, so I am careful to not overcook them! Onions can cook a bit longer and become nice and sweet when they cook down a bit (and help flavor the grill for the other veggies as well!)

Sprinkle on the remaining ½ tsp steak seasoning and (optional) serve with our chimichurri.