1 pound Red bell pepper
1 pound Green bell pepper
1 pound Yellow squash
1 pound Zucchini squash
1 cup Olive oil
1/3 cup Italian seasoning
Peel onions and cut top-to-bottom in large wedges. Cut tops from bellpeppers, remove core, and cut in large top-to-bottom pieces. Trim endsfrom squash and cut in diagonal rounds, about 1/2" thick. Toss allvegetables in a large bowl with olive oil and seasoning, breaking up theonion wedges somewhat. Place in a single layer on a very hot grill(watch out for the flare-ups!) and grill, turning occasionally, until peppersare slightly charred and veggies are tender (about 5 minutes).Serve immediately. These are also good refrigerated, then microwavedto reheat.
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