2 small to medium zucchini
2 small to medium yellow squash
1 red onion
Marinade
1/2 cup olive oil
1/4 cup chopped cilantro
1/4 cup lime juice
pinch of cardamom
1/2 teaspoon nutmeg
1 tablespoon brown sugar
Cut zucchini and squash lengthwise into quarter inch slices, three to four inches long. Cover lightly with olive oil. Slice onion into quarter inch slices and cover with oil. Place the veggies on the the barbeque or cook in the oven until golden brown (about 25 minutes).
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