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.