Grilled Mixed Peppers and Onions

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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

  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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