Food & Cooking Recipes Lunch Recipes Mixed Grilled Vegetables 3.0 (11) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 35 mins Servings: 8 Grilling these vegetables brings out their natural sweetness. Ingredients 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 Directions Preheat grill to high; lightly oil grates. Insert two 8-inch-long metal or presoaked wooden skewers through onion slices horizontally. 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. Rate it Print