Ingredients
| 3 | Zucchinis, small |
| 2 | Carrots, medium |
| 2 | Celery sticks |
| 3/4 Cup | Cherry tomatoes, halved |
| 1 Cup | Cauliflower |
| 1 Cup | Broccoli |
| 1/2 Pound | Mushrooms |
| 1 | Garlic clove, crushed |
| 1 Teaspoon | Salt |
| 1/8 Teaspoon | Pepper |
| 1/4 Teaspoon | Basil |
| 1/4 Teaspoon | Thyme |
| 1/4 Teaspoon | Marjoram |
| 1/2 Teaspoon | Sugar |
| 2 Tablespoon | Butter |
| 1/4 Cup | Water |
Instructions
Slice zucchinis into ¼-inch pieces. Cut carrots and celery lengthwise into matchstick-thin strips. Cut cauliflower and broccoli into 2-inch pieces and cut mushrooms in quarters. In a large bowl combine all ingredients, toss gently with a fork. Wrap in heavy aluminum foil. Place on grill and cook over medium heat for 25 to 30 minutes, until the zucchini is tender-crisp turning occasionally. Serve hot immediately.
