In a large, resealable plastic bag, combine all ingredients; toss to coat. Grill vegetables, turning once, until vegetables are tender and slightly charred. Serve warm or at room temperature.
Ingredients
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2 pounds assorted fresh vegetables (zucchini, summer squash, eggplant, bell pepper, asparagus, red onion, mushroom, etc.)
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1/3 cup Extra Virgin Olive Oil
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1/2 tablespoon Lawrys seasoned salt
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