Yield: 12 servings
Measure | Ingredient |
---|---|
1 pounds | Large onion |
1 pounds | Red bell pepper |
1 pounds | Green bell pepper |
1 pounds | Yellow squash |
1 pounds | Zucchini squash |
1 cup | Olive oil |
⅓ 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 ½" 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. Submitted By RICHARD DOUVILLE On 08-31-95