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Mixed Grilled Vegetables


Grilling these vegetables brings out their natural sweetness.

  • Prep:
  • Total Time:
  • Servings: 8

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.

Cook's Notes

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

Reviews Add a comment

  • Twizz1ler
    23 JUL, 2009
    these look good - the trick seems to be making the pieces big