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)
- Preheat grill on high.
- 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.
- 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.
- 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.
- 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.
- Continue grilling peppers an additional 3-5 minutes until they're limp.
- When the peppers are droopy, remove from grill.
- Tent with tinfoil on a platter until ready to serve.
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