Bell, poblano and Italian peppers, cut into quarters
Zucchini, sliced diagonally
Eggplant, unpeeled, sliced crosswise ½ inch thick
Red onions, sliced ½ inch thick
Toss vegetables in olive oil, kosher salt and freshly ground pepper.
Grill on hot in a grill basket for approximately 15 to 20 minutes, stirring often.
Recipe courtesy of Cindy Schroeder, Cottonwood Creek Farm.