Grilled Vegetable Platter

4 sweet red peppers, cored, seeded and cut in quarters

4 sweet orange peppers, cored, seeded and cut in quarters

4 medium green zucchini, cut lengthwise into ¼ inch thick strips

4 medium yellow summer squash, cut lengthwise into ¼ inch thick strips

8 portobello mushrooms, stems removed

2 red onions, cut in ½-inch thick rings

3 Tablespoons olive oil

¼ teaspoon kosher salt

¼ teaspoon pepper

Grease and preheat grill to high heat.  Brush vegetables with olive oil; sprinkle with salt and pepper.  Place on grill and close lid, turning once, until vegetables are tender and lightly charred, approximately 15 minutes.

Tips and Twists:

This can be made with your vegetables of choice.  Choice a good variety of vegetables and arrange then on a large platter for a colorful presentation.  This recipe can be served warm or cold.  The vegetables can be offered as a side dish, the mane fare or as toppings for your favorite BBQ meats.  Enjoy!