From left to right, yellow summer squash, zucchini and red bell pepper.
The squash are sliced lengthwise into strips to thickness around 1/4"
The bell pepper, cored and seeded also sliced lengthwise into approx. 1-1/2" slices.

add 1/2 C olive oil to a small sauce pan, added minced garlic to taste and gently cook to release garlic flavor but do not let garlic brown.

With a pastry brush cover both sides of veggies with infused garlic oil. Grill over med. heat turned as needed. Re-apply the garlic oil once or twice during grill. Do not over cook or squash will fall apart.