John and I made this for the annual August Birthday Bash (4 of us in my family have August birthdays!) All of the veggies were from the Chesterfield Berry Farm, and the sauce was inspired from my grandmas blue cheese dip! Drizzle just a little bit over the veggies....who had any idea?!
PS- This recipe is for 17 people!
3 Yellow Squash
2 Red Onions
4 Hungarian Peppers (I used 2 red and 2 green)
3 Cloves of Garlic
3 tbs olive oil
Cut the first 5 ingredients into 1/2 inch think slices. Peel garlic, and mix all vegetables with olive oil, and salt and pepper to taste. Preheat grill to medium high heat. Grill eggplant first (about 8 minutes per side). Grill squash next (we didnt...and wish we had!). Grill rest of ingredients last. Make sure that all veggies have grill marks and are cooked all the way through!