Ingredients
3 zucchini, approximately 8 inches long, ends trimmed and cut into quarters, lengthwise.
3 yellow squash, approximately 8 inches long, ends trimmed and cut into quarters lengthwise.
2 bunches of scallions, washed and trimmed to an overall length of 8 inches
2 large heads of fresh garlic, individual clove separated and peeled.
Kosher salt and freshly ground black pepper to taste.
2 - 3 tablespoons of garlic infused olive oil.
4 - 6 water soaked bamboo skewers. Directions
Place all the vegetables and garlic into a gallon, resealable plastic storage bag. Add the olive oil and seal the bag. Toss until the vegetables are completely coated. Thread 4 - 6 cloves of garlic onto each skewer. Place the skewers of garlic onto the grill along with the vegetables.
The vegetables and garlic can cook on medium high heat outside on a grill or inside on a Calphalon Contemporary Stainless Grill Pan. Allow 4 - 6 minutes overall time, turning occasionally. After grilling, salt and pepper to taste.