grilled veggies

For the past few weeks, I've been making grilled zucchini and eggplants. They are just so good and so easy.

As with any time you are cutting vegetables, or anything else for that matter, you want to try to cut things into roughly the same sized pieces so that they take the same amount of time to cook.

I sliced the zucchinis and eggplants, cutting them the long way.

I, also, intentionally keep the skin on otherwise everything would completely fall apart and you will end up with a bit pile of mush.

Next, I coat them in a mixture of olive oil, salt, pepper, onion powder, garlic powder, dries basil, dried oregano, and paprika.

After that, I placed them on a cookie sheet, make sure not to pile up the veggies too high or the ones at the bottom won't cook as fast as the ones on top.

Stick them in a preheated over set to 375 degrees, and let them cook for about 30 minutes or so, maybe more depending on how much you cook.

You can, also, cook them on the BBQ, but for that you want to cut them a little bit thicker.