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.

  • Servings: 4
Grilled Mixed Peppers and Onions

Photography: Anna Williams

Source: Martha Stewart Living, June Summer 2001

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. 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. 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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