Mixed Grilled Vegetables

Wooden skewers need to be soaked for 30 minutes to prevent them from catching fire on the grill.

  • Prep:
  • Total Time:
  • Servings: 8
Mixed Grilled Vegetables

Source: Everyday Food, July/August 2006


  • 1 1/2 tablespoons olive oil, plus more for grates
  • 2 red onions, cut into 3/4-inch-thick rounds
  • 2 yellow squash (1 1/2 pounds total), cut into 1/2-inch-thick slices on the diagonal
  • 2 red bell peppers (ribs and seeds removed), cut into 2-inch-wide pieces
  • 2 yellow bell peppers (ribs and seeds removed), cut into 2-inch-wide pieces
  • Coarse salt and ground pepper


  1. Preheat grill to high; lightly oil grates. Insert two 8-inch-long metal or presoaked wooden skewers through onion slices horizontally.

  2. Place prepared skewers and remaining vegetables on one or two rimmed baking sheets. Drizzle with oil; season with salt and pepper. Working in batches if necessary, remove from baking sheets; arrange on grill. Cook, turning occasionally, until lightly browned and tender, 4 to 8 minutes for squash and 8 to 12 minutes for onions and peppers. Remove skewers, and serve.


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