Mediterranean Grilled Vegetables
Yield: 12 servings  VG, VN, WF, GF, DF, SF, EF

1 lb Large onion 1 lb Red bell pepper 1 lb Green bell pepper 1 lb Yellow squash

1 lb Zucchini squash 1 c Olive oil 1/3 c 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.

Summer 1999
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