Ingredients

• 1  lb. baby pattypan squash (about 3 cups)
• 2  medium yellow, orange, and/or red sweet peppers, seeded and cut into strips or squares
• 12  oz. fresh green beans, trimmed (3 cups)
• 15  baby carrots with tops, trimmed
• 10  cherry sweet peppers
• 2  Tbsp. olive oil or cooking oil
• 1/2  tsp. salt
• 1/4  tsp. ground black pepper
• 2  tsp. finely shredded lemon peel
• 2  tsp. lemon juice
• 2  cloves garlic, minced

Directions

1. In an extra-large bowl combine squash, sweet peppers, green beans, carrots, cherry peppers, oil, salt, and black pepper; toss to coat. In a small bowl combine lemon peel, lemon juice, and garlic; set aide.

2. Place vegetables in a lightly oiled grill wok. Place the wok on the rack of the grill directly over medium heat. Grill for 30 to 35 minutes or just until vegetables are tender and lightly browned, stirring occasionally. Return cooked vegetables to the extra-large bowl. Add the lemon mixture; toss well to coat. Makes 8 to 10 servings.