Grilled Vegetables.

This is a summertime staple in hour house. Each week Anna visits
the greenmarket and brings home a load of fresh red and green Sweet
Peppers, Zucchini, Yellow squash, and Large Red Onions.
I peel and chop them into bite-size pieces and put them in a large
stainless steel bowl. The veggies are then doused with Colvatia 
Extra Virgin Olive Oil, sprinkled with plenty of kosher salt and 
tossed in the bowl. I light up the outside gas grill and let it get hot while
tossing the veggies a few more times to make sure they are well
coated with salt and oil. The salt leeches out some moisture which
mixes with the oil to make a marinade.
Then, it's time for the flame-up.
I put my large, square, stir-fry stainless steel grill over the fire,
then carefully pour the chopped vegetables into the square,
metal grill. Within seconds the oil and water mixture is heated by
the flames and starts to sizzle and fizz. I turn the gas down to medium-low,
close the lid of the grill and wait about a minute. When the flames die down
I open the grill and with two long wooden spoons I gently lift and chopped vegetables from the side and bottom and bring them up to toss and move them off the bottom. Close the top again and wait about 2 minutes.
At this point I open the lid to move the stir-fry grill to one side of the grill 
and turn off the gas on THAT side while leaving the gas on medium-high on 
the other side. Close the lid. This takes the veggies off the fire but keeps them
roasting. After about 5 minutes lift the lid to check if the veggies are
nicely carmelizing. Don't over-cook. You want the squash to have a bit of
crunch and the onions to be brown but not burned black.
I pour the cooked vegetables back into the bowl and keep them
at room temperature to serve for the day. Refrigerate the rest and save
for the next meal. Just put the amount you want to serve into a 
microwaveable bowl and nuke them til their warm.