sweet yellow peppers
red peppers
red potatoes (unpeeled)
whole garlic
purple or Spanish onions
your choice seasonings (salt, pepper, etc.)
olive oil spray
vegetable grilling basket or tray

VEGETABLE PREPARATION:

Wash and slice all ingredients. Slice the peppers along the length of the pepper, creating slices that will grill quickly (approx. 1/2-inch in width). Remove any seeds.

Starting at the end of the potato, slice the red potatoes approx. 1/4-inch thick, leaving them round.

Clean the garlic down to the individual cloves and remove the skins.

Slice the onions into 1/4-inch thick rings.

Using a grilling pan or basket designed for outdoor grilling, spray olive oil in the bottom of the basket.

GRILLING:

Place the potatoes in the basket first and cook for approximately 20 minutes. Lightly spray the potatoes with the olive oil or a seasoned oil to keep moist. Season with a dry ingredient, if desired.

After approximately 20 minutes, when the potatoes start to become tender, add the remaining vegetables. Mix them all together in the basket and spray another light coat of the oil on them to keep them from drying out, and continue stirring every few minutes to keep from burning and/or sticking.

Note: The vegetables will cook quickly on a hot grill, so watch them carefully. I like them still fairly crisp... not too "mushy".

If you decide to try the squash, slice it as you would for sauté or steaming. Again, be careful not to over cook. Add them to the basket after the other vegetables and cook for only a few minutes.

The various green beans/peas cook like the rest of the peppers and vegetables. Take care not to over cook on any of these!

Serve with meats, fish or other grilled vegetables, such as corn on the cob.

Submitted by: Gabe