1 large sweet onion
2 medium zucchini
2 red bell peppers
Olive oil
Garlic salt or seasoned salt
Preparation:
Peel and slice onion into 1/4 inch rounds. Set slices on cookie sheet. Wash zucchini and slice lengthwise into slices 1/4 inch thick. Set slices on cookie sheet. Core peppers and cut into quarters. Peel skin off using potato peeler. Place quarters on cookie sheet.
Spray or brush vegetables with olive oil and sprinkle with garlic salt or seasoned salt. Turn vegetables over and season the other side with olive oil and salt.
BBQ vegetables over medium heat until they begin to brown. Turn over and cook the other side until vegetables are done.
Serving Suggestion:
I love these vegetables with fish fillets or lamb chops. Great during the summer when you don’t want to heat the kitchen.
Variation:
Mushrooms, asparagus or any of your favorite vegetables will grill well.
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