Grilled Mixed Peppers and Onions

Grilling veggies is such a classic summer side dish. I came across this recipe from Everyday Food that has you skewer your onions, almost like a lollypop! Skewering the onion slices through all the layers ensures ease of grilling and keeps pieces of onion from falling through the grill. You have to make sure that you have a fairly thick onion on there though or else they`ll just break when you stick your skewers through. Ingredients listed below are very general - go with what you like. Bon appétit!

Ingredients
1 white onion, peeled, cut into 1/4-inch-thick rounds
1 red onion, peeled, cut into 1/4-inch-thick rounds
1 green bell pepper, cut into quarters and seeded
1 red bell pepper, cut into quarters and seeded
1 orange bell pepper, cut into quarters and seeded
1 yellow bell pepper, cut into quarters and seeded
3 tablespoons olive oil
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

Directions
1. Soak wooden skewers 20 to 30 minutes. Heat a grill to medium. Skewer the white and red onion slices, passing the skewer through each layer; skewer the green, red, orange, and yellow peppers. Place the skewered vegetables, olive oil, salt, and pepper in a shallow bowl, and turn the vegetables until they are coated.

2. Place vegetables on grill, and cook until lightly charred, 6 to 8 minutes per side. Transfer vegetables to a cutting board. Cut peppers into 1/2-inch-thick slices, and remove skewers from onions. Transfer vegetables to a serving platter.

- recipe and photo cred to Everyday Food