Grilled Peppers Mushrooms Onions

Colored bell peppers

There they were, a colorful pyramid of green, red, yellow and orange.

 They were on sale so naturally I  couldn't help but throw those glossy globes into a plastic bag and put them in my cart.

Unfortunately those beautiful peppers  were loosing some of their youthful glow. And as I looked closer, I could see some early wrinkles forming.

 I meant to use them. But you know how that goes; out of sight, out of mind. It seemed that the dinner menu had to change to include the peppers. 

Mushrooms, onions, zucchini

Rummaging around the vegetable bin some more I found a package of mushrooms and two lonely zucchini wanting attention.

Great! It seemed like the recipe was coming together by itself --Grilled Peppers Mushrooms, Onions, and Zucchini.

The peppers didn't need a whole lot of preparation-- just cut them open, scrape out the seeds and cut into generous pieces.

The mushrooms were easy enough-- simply clean them and slice them. For the onions it was a matter of peeling and cutting them into fat slices.

The zucchini needed a quick rinse then slicing them into nice size chunks. This was turning out great -- a quick, easy and healthy side.

The ingredients went into a large mixing bowl with a lid. All they needed was a drizzle of extra virgin olive oil and a healthy sprinkle of our Tuscan Seasoning.

With the lid on the bowl, I shook up the peppers and other ingredients until the oil and seasoning covered all of the veggies. I didn't  salt the Peppers, Mushrooms and Onion dish because I didn't want to draw out any moisture from the vegetables. 

 When it was time for dinner we heated the gas grill to a medium high temperature around 400℉. I poured the peppers, mushrooms and onions into the grill pan.

 Now at this point Honey took over. He had all ready finished grilling the entree -- the Italian sausages. So it was time to grill the Peppers, Mushrooms, Zucchini, and Onions.

He stirred the veggies occasionally with a wooden spoon. The veggies were done when the peppers still had a crunch to them. Once they were in a serving dish they just needed a sprinkle of salt and pepper.

The Peppers with Mushrooms and Onions took about 20 minutes. This is it such a colorful side that it makes a beautiful accompaniment. I also like serving this vegetable side with All Our Way  Grilled Butterflied Chicken, or  All Our Way Perfect Pork Chops .

Next time you want a delicious vegetable side that combines many of the summer veggies, take a look at our Quick and Easy Classic Corn Succotash Recipe.

And if you have a plethora of sweet bell peppers, make one of my Mamma's favorite summer recipes, Peperonata. You're going to love how the peppers are stewed in olive oil with onions and herbs.