Mediterranean grilled vegetables
12 servings
Ingredients
| Quantity | 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 |
Directions
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
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