1 medium zucchini, sliced
1 medium yellow summer squash, sliced
1 medium onion, chopped
1 ear fresh sweet corn kernels
1 large tomato, cut into 8 wedges
1 T. chopped fresh parsley
1 clove garlic, minced
1 t. dried Italian seasoning
3/4 t. fine sea salt, divided
1/4 t. freshly ground black pepper
2 t. olive oil
2 T. butter, cut into parts
2 fresh basil leaves, chopped
Lightly coat bottom of 9 x 9 x 2-inch metal baking pan with olive oil. Swirl pan so bottom of pan is evenly coated. Arrange first five ingredients in pan. Sprinkle with parsley, garlic, Italian seasoning, 1/2 teaspoon salt, and pepper; dot with pats of butter. Prepare grill at 300°. Place pan on grill grate over direct heat. Grill, covered with grill lid, for 15 minutes. Turn vegetables over. Add onion and continue grilling for 5 minutes or until vegetables are tender. Lightly season tomatoes with remaining salt and add to pan; sprinkle basil on tomatoes. Cook another 3 minutes, just until tomatoes begin to become tender and warmed through. Serves 4.
Marilyn Partington Frame, Traverse City
