As I stated yesterday, I have turned my Zucchini and some of the Green Onions into grilled veggie goodness. I find grilling to be a lot of fun and it's the best way to cook during the summertime. It adds to the feeling of warm weather and laying on the beach. I must admit I have been a long-time yellow squash lover, but for some reason I could never catch on to Zucchini.

Since I've become re-Lactose Intolerant, (I was born with it, then it disappeared and in recent years reappeared), and also now being an avid juicer, my tastebuds have shifted tremendously and I find myself experimenting more with vegetables never used to eat. I found a recipe for grilling each vegetable, but I realized it was a good start but only a guide because there is not much to grilling veggies. You just have to keep an eye on them so they don't burn.

Here we go!

First I heated the grill to low-medium setting. Each grill is different. You want it hot enough to give you gill marks, but not so how it will burn your veggies. (NOTE: The Green Onion will cook the quickest so you don't want it too high - that would be the vegetable most like to burn first.)

I cut up 2 Zucchinis, cut the roots off of 3 Green Onions, and threw in 2 Anaheim peppers from my garden (just to see how they would do). I sprinkled garlic powder, salt, pepper, and cumin on the veggies. Next I tossed them with a nice coat of extra virgin olive oil.