Can be prepared in 45 minutes or less.

Ingredients

　　3 small yellow squash (about 3/4 pound)

　　6 baby Vidalia onions or large scallions, trimmed

　　4 yellow and/or red bell peppers, seeded and each cut into 6 pieces

　　2 medium red onions, peeled and each cut lengthwise into 6 wedges with root ends intact

　　2 tablespoons olive oil

　　In a large bowl toss vegetables with oil and salt and pepper to taste. Grill vegetables in batches on a rack set about 4 inches over glowing coals turning them, 10 to 15 minutes, or until tender, transferring them to a platter as done.