Grilled Zucchini Veggie Stack

I have a confession to make.  This statement reminds me of attending elementary catholic school.  Our little class of twenty something students walked in to the empty church & the feeling of awe and overwhelm would blanket over me. I knew I had to fess up to all the sins of recent times, the most memorable of which were feeding our dog as she hovered under the dinner table.   That was a regular confession. I knew it was wrong, yet, I fed "Babe" multiple times this way. Oh that sweet brittany spaniel, how could I not spoil her like that?  But I'm digressing here.  My latest confession isn't in the big beautiful church thousands of miles away. It isn't even about something that I shouldn't have done but did anyway.  It's a confession that looks like this:

Yup, there you have it. In big pink letters. I'm a wimp. You see, I enthusiastically use our grill at least 3 times a week, yet I have never, ever changed the propane tank.  It's not that I'm not capable or strong enough. These don't apply to me.  Years ago I worked at an insurance company as an adjuster and I heard a story about an unsecured propane tank that was being transported in the back of a truck. The truck was in a collision, the propane tank exploded and well, it's much to sad a story to talk about the rest.

So, you see, our propane tanks sit still on our deck & yet I'm unable to release the valve of the empty tank and replace it with the full tank.  Maybe it's really because I'm spoiled and I know that my husband will do it.  Thanks Love!

You're still reading, thank you! I haven't lost you yet-ha! I like to grill the veggies for this recipe. Since my husband is at work I'm going to give you directions on how this recipe was really made for the photos you are seeing.  I broiled these beauties and they turned out great. So the "long-short" is you can grill 'em or broil 'em.

Here's what you need:

• 2 cups sliced Zucchini
• 1/2 cup sliced Red onion
• Fresh Basil leaves
• 1 Red Pepper, sliced
• 1/2 cup Saucy Mama Sweet Heat Marinade

Slice the zucchini & red pepper to a 1/4" thickness. Slice the red onion to 1/8" thickness. Place in a large dish (I use a glass cake pan). Pour the soooo good marinade over the veggies & toss to coat. The sauce is so tasty and flavorful that you don't need to marinade it for long! Love that. These veggies marinated for 30 minutes and that was plenty.

Place the veggies on the top rack in the oven on Broil (High) for 4 minutes.  Remove and flip the veggies over.  Place veggies back in the oven for another 4 minutes.  Turn the oven off and allow to continue cooking for a few minutes.  Layer the veggies. Place the fresh basil on top. Add salt and pepper. Use a spoon and place a little extra Sweet Heat on the veggies and serve. It's that easy and it's that good! Try it!

I would love to hear what you're afraid of.....please comment below: