Ingredients:

Bell, poblano and Italian peppers, cut into quarters

Zucchini, sliced diagonally

Eggplant, unpeeled, sliced crosswise ½ inch thick

Red onions, sliced ½ inch thick

Mushrooms

Method:

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.