1 large Vidalia OR red onion – peeled, cut lengthwise into large wedges
2 med. red bell peppers – cored, seeded, cut into 2” pieces
2 med. green bell peppers – cored, seeded, cut into 2” pieces
1 med. yellow squash – ends trimmed, sliced diagonally to 1/2” thick slices
1 med. zucchini – ends trimmed, sliced diagonally to 1/2” thick slices
1/2 cup olive oil
1/2 cup Italian seasoning
1 Tbs sea salt OR kosher salt
6 cloves garlic – minced
Toss together all ingredients, making sure to break up the onion wedges.
Spread a layer of aluminum foil on the grate of a hot grill.
Spread mixture over the aluminum foil in a single layer and grill, turning occasionally, until peppers are slightly charred and vegetables are tender.