Every time I do this, I kick myself for forgetting how good it is.
And then, every time someone ask how it’s done, I kick myself for forgetting how EASY it is.
Onions and Peppers. And squash/zucchini if you like!
Grilled in the grill pan. On the gas grill (although, I’m certain the charcoal grill would be awesome too!)
Cut your onion in half (root end to top) and then cut in thicker chunks. Toss in to a large bowl.
Deconstruct your peppers: push the stem down and pull out, shake out the seeds and cut in half (bottom to top) and again, cut in to thick chunks. Toss these in with the onions.
*Optional, if you like, you can add chunks of squash as well, which is what I’ve done here, but 90% of the time it’s just onions and peppers in my household!*
Grab some olive oil and add a bit to the bowl. No measuring allowed on this recipe. You don’t want them swimming in oil, but lightly coated.
Take some salt, pepper, and any other kind of seasoning that makes you happy and sprinkle over the veggies. I use my boirsion stuff which is a coarse ground seasoning mix, or a blend of salt, pepper, garlic powder and onion powder.
Let the bowl sit there on the counter. Stop by and say hi to the veggies as you do your thing in the kitchen.
When ready to cook, get a grill pan (you know the ones, open holes or grates?) and toss it on the grill to get hot and then toss the veggies in the pan. *NOTE: you want to move the pan away from the flames so the oil doesn’t cause a huge flame to leap up and kiss your hand!* Leave them alone for a little bit and then go mix them up some … you want them to get a little ‘dark’ around the edges, but as I always tell Hubby, fine line between COLOR and BURNING so keep an eye on them once they start to get a little color.
Once the color is to your liking and ready, go ahead and remove them from the fire and serve. Yummy.
NOTES: I use whatever type of onions I have on hand. As for the peppers, I almost always have the sweet mini peppers from Costco so I just cut them in half and toss in. Of course, IF I have regular peppers, that’s what I use.
Also, I started using my Fire Wire Skewers to do this as well, however, the threading the pieces on is a little more time consuming … you can check that method out here.
There you have it, an easy make ahead side dish that can easily be reheated in a skillet while your protein is cooking, or it can used for a quick stirfry, or added to an omelet and so on!