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Recipe by: djana
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See below ingredients and instructions of the recipe
1 lb Large onion 1 lb Zucchini squash
1 lb Red bell pepper 1 c Olive oil
1 lb Green bell pepper 1/3 c Italian seasoning
1 lb Yellow squash
Peel onions and cut top-to-bottom in large wedges. Cut tops from bell
peppers, remove core, and cut in large top-to-bottom pieces. Trim
ends from squash and cut in diagonal rounds, about 1/2" thick. Toss
all vegetables in a large bowl with olive oil and seasoning, breaking
up the onion wedges somewhat. Place in a single layer on a very hot
grill (watch out for the flare-ups!) and grill, turning occasionally,
until peppers are slightly charred and veggies are tender (about 5
minutes). Serve immediately. These are also good refrigerated, then
microwaved to reheat. Submitted By RICHARD DOUVILLE On 08-31-95
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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