What You Need:

4 oz. fresh green beans, cleaned and cut into 2 inch pieces
1 zucchini, julienne
1 yellow summer squash, julienne
1 small onion, cut into slivers
4 oz. fresh mushrooms, sliced
4 cloves of garlic, minced
1/4 C fresh basil, chopped
2 tsp dried oregano
2 tbsp red wine vinegar
1 tsp salt
1/2 tsp pepper
1/4 C olive oil
2 red bell peppers
1 pint yellow pear tomatoes, halved
1/2 C oil cured black olives
1 C Parmesan cheese, grated

How to Make It:

In a large bowl mix together the zucchini, squash, onion, green beans and mushrooms.
In a small bowl mix together the garlic, basil, oregano, vinegar, salt and pepper.
Slowly add the oil and whisk until it is well blended in.
Pour the oil mixture over the vegetables and toss to coat well.
Cover and marinate the vegetables for at least 30 minutes.
Set the grill temperature to the medium hot.
Grill the red peppers for 10 minutes or until charred, turning often.
Place the grilled peppers in a sealed plastic bag to let steam 10 minutes.
Place the marinated vegetables on the grill for 7 minutes or until tender, turning often.
Take vegetables from grill and set aside keeping them warm.
Add the pear tomatoes to the marinade and toss to coat well.
Grill the marinated tomatoes 5 minutes or until tender, turning often.
Add the tomatoes in with the other vegetables.
Remove the peppers from the bag, peel and remove the seeds.
Slice the peppers and put in the bowl with the other vegetables.
Toss the olives into the vegetables.
Just before serving sprinkle the Parmesan cheese evenly over the top.