Vivacious Veggie Grill

1 tbsp olive oil (extra virgin for depth of taste)
5 tbsp rosemary (just pluck a few branches)
1/4 tsp garlic powder
1/4 tsp salt (kosher or sea salt)
1/4 tsp black peppercorn
1 large tomato sliced
1 large zucchini sliced length wise
1 large onion sliced into rings
1 large yellow bell pepper sliced into rings
1 cup button mushrooms
smidgeon of veggie stock (that's a technical term for, 'not a lot')

Prepare the grill and when the coals are all white you know it's ready. Place the olive oil in a large bowl. Put the garlic powder, salt, and peppercorns in a spice grinder and mix well before placing in the olive oil. You can add a bit of veggie stock if you want to, this will help coat the veggies. Place all the veggies in the bowl and with you hands, gently coat them with the flavored oil. I have a special grill thingie that allows me to grill veggies. It almost looks like a cage with a handle. If you don't have that, get inventive with heavy duty foil. Place the stems of the rosemary down first, then follow it with the veggies. Make a thin layer so they all get smoked/grilled together. I continuoulsy flip so they don't really burn. The pepper will even start to snap as it warms up, but it's okay. When it looks done to you, put it on a plate and serve with your favorite carb side.

Number of Servings: 1

Recipe submitted by SparkPeople user AMYBURNS1999.