Grill Roasted Peppers and Onions

Perfect as a side dish for seared meats or as a topping for fajitas, colorful bell peppers and red onions are even better when cooked on the grill. The perforations on the Alpine Outdoor Collection Square Grill Basket mean you can get the charbroiled flavor of an open fire without losing the thin vegetables under the grates. Try using a mixture of orange, red and yellow bell peppers or feel free to use any combination of sweet or spicy peppers.

1 red onion, peeled and sliced

1 yellow bell pepper, seeded and cut into wide strips

1 red bell pepper, seeded and cut into wide strips

1 orange bell pepper, seeded and cut into wide strips

Olive oil

1 teaspoon chili powder

Salt

Preheat grill to 500°F.

Place the onions and peppers in a large mixing bowl and toss together. Drizzle with enough olive oil to lightly coat the vegetables and season with the chili powder and salt.

Meanwhile, place a grill basket on the grill to preheat for 5 minutes. Add the peppers and onions to the basket, and grill until tender and charred on all sides, stirring occasionally, about 8 minutes.