Mixed Grilled Vegetables

• 3 small yellow squash (about 3/4 pound)
• 6 baby Vidalia onions or large scallions, trimmed
• 4 yellow and/or red bell peppers, seeded and each cut into 6 pieces
• 2 medium red onions, peeled and each cut lengthwise into 6 wedges with root ends intact
• 2 tablespoons olive oil

1. In a large bowl toss vegetables with oil and salt and pepper to taste.
2. Grill vegetables in batches on a rack set about 4 inches over glowing coals turning them, 10 to 15 minutes, or until tender, transferring them to a platter as done.

yellow squash, baby vidalia onions, red bell peppers, red onions, olive oil

Taken from www.epicurious.com/recipes/food/views/mixed-grilled-vegetables-11836 (may not work)