I love to eat in color and summer makes that so easy. Additionally, Oregon really shows off from July through September, so we take advantage of the beautiful weather, lounge around the backyard, and therefore outdoor grilling is our favorite way to cook this time of year. BBQing or using our smoker generally entails simple and vibrant meals, leaning into all the bountiful summer veggies. I’ll often prep a marinated meat during the day that my husband or I will grill off and then I focus on easy side dishes.

With an abundance of fresh vegetables, something delicious can be whipped up so quickly – it’s a time when less is more because summer produce is so good. This side dish of grilled vegetables could not be easier to put together and takes only a few ingredients. A variety of squashes, bell peppers, and red onion for some sweetness, with a little salt, Herbes to Provence, then drizzled in good quality olive oil, make a perfect side dish that will pair well with any main. I served this with grilled chicken sausage and gluten-free Parmesan polenta. It was so easy and well loved by the whole family, I even made it two nights in a row!

Happy grilling!

Ingredients:

• 2 yellow squashes
• 2 zucchinis
• 3 bell peppers – red, yellow, orange
• 1 red onion
• 1 teaspoon salt
• 2 Tablespoons Herbes de Provence
• ¼ cup olive oil

Remove and discard both ends of the squashes. Slice the squashes into ¼” – ½” thick pieces. For the bell peppers, core and remove the seeds, then cut into strips. Remove the outer layer of the red onion, cut in half, then cut each half into slices, so they are shaped as half moons. Add all the veggies to a large mixing bowl and add the salt, Herbes to Provence and olive oil. Mix well.

We cook on a Traeger smoker, but any grill will work well. Preheat to 350°F. Once it reaches temperature, transfer the veggies to two grilling sheets and cook for approximately 20-30 minutes, until cooked and well roasted.