Ingredients
2 medium yellow squash
2 medium zucchini
large zip-top bag
1/4 cup balsamic vinaigrette
1 teaspoon seasoned salt, divided
1 (6-ounce) package sliced portabella mushrooms
Steps
1. Preheat grill on medium-high. Cut (rinsed) squash and zucchini into lengthwise quarters; place in zip-top bag. Add dressing, seal bag, and shake to coat. Remove from bag; sprinkle with 1/2 teaspoon seasoned salt.
2. Place on grill with flat side down (to seal in moisture). Grill 5 minutes and then add mushrooms. Sprinkle with remaining 1/2 teaspoon seasoned salt. Grill 6–8 more minutes, turning occasionally, or until tender. Serve.
(Recipe courtesy of Publix Aprons Simple Meals)
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