Food & Cooking Recipes Appetizers Finger Food Recipes Grilled Mixed Peppers and Onions 3.1 (59) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Anna Williams Servings: 4 Skewering the onion slices through all the layers ensures ease of grilling and keeps pieces of onion from falling through the grill. Ingredients 1 white onion, peeled, cut into ¼-inch-thick rounds 1 red onion, peeled, cut into ¼-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 ½ teaspoon coarse salt ½ teaspoon freshly ground black pepper Directions 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. 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. Print