Grilled Shrimp and Mixed Vegetables with Lemon Zest, Garlic and Fresh Herbs

hy-vee.com

Carolyn

4 garlic cloves, minced

Add garlic cloves, minced

4 tsp. finely grated lemon zest (from about 4 lemons) Add finely grated lemon zest (from about 4 lemons)

2 tsp. chopped fresh oregano or 1 teaspoon dried oregano Add chopped fresh oregano or 1 teaspoon dried oregano

1 tsp. chopped fresh rosemary Add chopped fresh rosemary

½ tsp. kosher salt, plus more to taste Add kosher salt, plus more to taste

½ c. olive oil, plus more to brush grill rack Add olive oil, plus more to brush grill rack

Freshly ground black pepper Add Freshly ground black pepper

1 lbs. uncooked extra-large shrimp (26 to 30 per pound) or colossal shrimp (about 15 per pound), peeled and deveined Add uncooked extra-large shrimp (26 to 30 per pound) or colossal shrimp (about 15 per pound), peeled and deveined

3 zucchini (12 oz total), cut on sharp diagonal into ¾-inch-thick slices Add zucchini (12 oz total), cut on sharp diagonal into ¾-inch-thick slices

2 yellow squash (8 oz total), cut on sharp diagonal into ¾-inch-thick slices Add yellow squash (8 oz total), cut on sharp diagonal into ¾-inch-thick slices

1 lbs. asparagus, ends trimmed Add asparagus, ends trimmed

1 small red onion, cut into 8 wedges Add small red onion, cut into 8 wedges

8 oz. assorted heirloom cherry tomatoes Add assorted heirloom cherry tomatoes

2 lemons, cut into wedges Add lemons, cut into wedges

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