3 med. onions, peeled & quartered
1 bunch broccoli, flowerets
2 sm. yellow squash, in 1" slices
1 green pepper, in 1/2" strips
2 tbsp. lemon juice
1 1/2 tsp. salt
3 tbsp. butter

In saucepan, blanch onions in boiling water for 3 minutes; drain. Divide all vegetables into 6 portions and place on pieces of heavy aluminum foil. Sprinkle each portion with 1 teaspoon lemon juice, 1/4 teaspoon salt and dash pepper. Top each with 1/2 tablespoon butter. Wrap tightly and grill over hot coals for about 30 minutes.