Mixed Grilled Vegetables

Herbed Pasta Salad
Prep Time:
15 mins
Total Time:
35 mins

Grilling these vegetables brings out their natural sweetness.


  • 1 ½ tablespoons olive oil, plus more for grates

  • 2 red onions, cut into ¾-inch-thick rounds

  • 2 yellow squash (1 ½ pounds total), cut into ½-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.

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