INGREDIENTS
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3 medium-sized yellow squash, sliced 1/4-inch lengthwise
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2 medium-sized green zucchini, sliced 1/4-inch lengthwise
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1 each red and green bell pepper, seeded and quartered
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1/4 cup canola oil
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1 teaspoon lemon juice
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1/2 teaspoon garlic powder
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1/2 tablespoon onion powder
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1/2 teaspoon salt
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1/4 teaspoon black pepper