Our poor barbecues. During the warmer months they barely have a chance to cool down before we're firing them up again. Then, before you know it the weather changes and the grill sits cold and lonely outside wondering where the love was lost (I have a strange habit of giving inanimate things feelings). Many of us don't think to barbecue in Winter - because, really, who likes to freeze their butt off while flipping steaks in the snow? - but grilling vegetables is quick, easy and requires only a couple of fast trips outside to check on their progress. And it's so worth having beautifully colorful and delicious grilled veggies in February!
We sliced up a few zucchini lengthwise and quartered, top to bottom, some sweet onions. We tossed the onions with a bit of olive oil and placed them in a grilling basket. Then, we brushed both sides of the zucchini with olive oil and placed them in a row on the grill. Beside them we laid a few red and yellow peppers, closed the lid and let the trio do their thing.
After a couple of minutes we tossed the onions in their basket, flipped the zukes, and rotated the peppers. Once the zucchini and onions
