Ingredients

• 4 small zucchini, halved lengthwise
• 2 medium yellow pepper(s), quartered
• 2 medium sweet red pepper(s), quartered
• 2 medium vidalia onion(s), cut into 1/2-inch-thick slices
• 2 sprays olive oil cooking spray
• 1/2 tsp table salt
• 1/2 tsp black pepper
• 3 Tbsp chives, fresh, snipped

Instructions

• Preheat grill or grill pan. Place vegetables on a cutting board and coat with cooking spray.
  
  
• Grill vegetables, turning often, until lightly charred and tender, about 10 to 12 minutes. Remove to cutting board. Cut zucchini and bell peppers into bite-size chunks. Separate onions into rings.
  
  
• Place cooked vegetables in a large bowl and sprinkle with salt, pepper and chives; toss lightly. Serve warm or cold. Store leftovers for up to 4 days in the refrigerator. Yields about 1 cup per serving.