Grilled Vegetables

I'm not sure what it is about grilling, but my kids will eat almost any vegetable if it's been touched by a flame. Things they normally think are "gross", are suddenly eaten without a murmur. Go figure! 

When I make these I usually do a bunch so we can have left-overs the next day. I use a gas grill, but I'm sure you could do the same on charcoal. If you use charcoal, keep a close eye on the vegetables as you may need to move them around if things start cooking too fast.

2 red peppers, washed and each one cut into eighths

2 zucchini, washed and cut into long strips (make sure they're thick enough not to fall through the grill)

2 onions, quartered and then pulled into 2-3 layers

2-3 Tbs. olive oil

1/2 tsp. kosher salt

Other vegetable options: asparagus (FABULOUS!), any kind of pepper (yellow, orange, green, etc.), eggplant, mushrooms (use big ones -- I like them whole), broccoli (it gets a little dry, but still good)

1. Preheat grill on high.
2. Put all prepared vegetables into a large bowl. Pour on olive oil and salt and toss gently with your hands. Try to get some olive oil onto each vegetable.
3. Adjust grill heat to medium. Place vegetables on grill in single layer. I place the zucchini perpendicular to the grill lines so that they don't fall through. I segregate the peppers since they take the longest to cook; that way it's easy to get to the zucchini and onions. Close lid.
4. Cook onions and zucchini for 2-3 minutes and then turn. You should see grill marks on the sides. Of not, you may want to turn up the heat. Continue cooking the peppers.
5. Cook onions and zucchini an additional 2-3 minutes. At this point, if they are limp when you move them around, they're done. Check the peppers for grill marks and turn over. 
6. Continue grilling peppers an additional 3-5 minutes until they're limp.
7. When the peppers are droopy, remove from grill.
8. Tent with tinfoil on a platter until ready to serve.