Grilling season has arrived, time to clean off the barbeque and stock up on charcoal or propane. And whether its steaks, fish, or chicken you might as well throw on some veggies if you’re going to be grilling anyway. Onions, zucchinis, and red peppers are a great combination and all it takes is tossing them with a little bit of extra virgin olive oil, salt, and pepper before placing them over the heat.
I find that slicing them on the thicker side helps to keep them from falling apart and a pair of long tongs makes for easy flipping. It’s also best to grill them before your meat and set them to the side so you don’t have to worry about managing different temps and the centers can continue to cook away from the direct heat. A drizzle of your best olive oil before serving isn’t such a bad idea either.
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