Preparation:
Peel onions and cut top-to-bottom in large wedges.
Cut tops from bell peppers, remove core, and cut in large top-to-bottom pieces. Trim ends from squash and cut in diagonal rounds, about 1/2" thick.
Toss all vegetables in a large bowl with olive oil and seasoning, breaking up the onion wedges somewhat.
Place in a single layer on a very hot grill (watch out for the flare-ups!) and grill, turning occasionally, until peppers are slightly charred and veggies are tender (about 5 minutes).
Serve immediately.
These are also good refrigerated, then microwaved to reheat. From: |
