1 pound Large onion
1 pound Red bell pepper
1 pound Green bell pepper
1 pound Yellow squash
1 pound Zucchini squash
1 cup Olive oil
1/3 cup Italian seasoning
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.