3 zucchini (approximately 8 in. long), ends trimmed and cut into quarters, lengthwise
3 yellow squash (approximately 8 in. long), ends trimmed and cut into quarters lengthwise
2 bunches of scallions, washed and trimmed to 8 in. long
2 large heads of fresh garlic, cloves separated and peeled
2 - 3 Tbsp. garlic-infused olive oil
4 - 6 bamboo skewers, soaked in water
sea salt and freshly ground pepper
Place all the vegetables and garlic into a gallon-sized, re-sealable 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.
Heat a 13-in. stainless grill pan on medium-high heat until edge of pan is hot to the touch. Grill the vegetable strips and garlic skewers for about 4 - 6 minutes, turning occasionally. After grilling, salt and pepper to taste.