Brush Roasted Garlic Infused Oil over all surfaces of vegetables; sprinkle with Seasoned Salt and pepper to taste. Grill vegetables over medium-high heat until squash and zucchini are crisp-tender and mushrooms and red pepper are tender; turn often. Slice hot vegetables into bite-size pieces. Serve warm or at room temperature. Makes 3-4 servings.
*The gills of the mushroom inside the cap don't add much flavor and they can discolor the other vegetables.