How to Grilled Vegetable Salad



- 2 zucchinis sliced

- 2 bell peppers cut into chunks

- 8 oz mushrooms quartered

- 1-pint cherry tomatoes

- 1 red onion cut into chunks

- 3 tablespoons olive oil

- 1 teaspoon salt

- 1/2 teaspoon garlic powder

- 1/2 teaspoon onion powder

- 1/2 teaspoon black pepper




- Preheat an outdoor grill to medium-high heat, about 400 degrees F.

- Combine all the vegetables in a mixing bowl and toss to coat with olive oil, salt, and pepper.

- Cook on a grill in a grill basket over medium-high heat until vegetables are tender and the tomatoes pop about 15-20 minutes. Add more salt and pepper to taste. Serve hot.