Grilled Mixed Peppers and Onions

Skewering the onion slices through all the layers ensures ease of grilling and keeps pieces of onion from falling through the grill.

Source
Martha Stewart Living, June Summer 2001
Grilled Mixed Peppers and Onions
Photography: Anna Williams
  • servings 4

Ingredients

  • 1 white onion, peeled, cut into 1/4-inch-thick rounds

  • 1 red onion, peeled, cut into 1/4-inch-thick rounds

  • 1 green bell pepper, cut into quarters and seeded

  • 1 red bell pepper, cut into quarters and seeded

  • 1 orange bell pepper, cut into quarters and seeded

  • 1 yellow bell pepper, cut into quarters and seeded

  • 3 tablespoons olive oil

  • 1/2 teaspoon coarse salt

  • 1/2 teaspoon freshly ground black pepper

Directions

  1. Step 1

    Soak wooden skewers 20 to 30 minutes. Heat a grill to medium. Skewer the white and red onion slices, passing the skewer through each layer; skewer the green, red, orange, and yellow peppers. Place the skewered vegetables, olive oil, salt, and pepper in a shallow bowl, and turn the vegetables until they are coated.

  2. Step 2

    Place vegetables on grill, and cook until lightly charred, 6 to 8 minutes per side. Transfer vegetables to a cutting board. Cut peppers into 1/2-inch-thick slices, and remove skewers from onions. Transfer vegetables to a serving platter.

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Grilled Onions and Peppers
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