Last week, I had been dying for some roasted veggies but it was just too hot to crank the oven up to a g00d roasting temperature so I decided to throw some on the grill. I cut up the a red and orange pepper and half of a red onion, put them onto a large piece of heavy-duty aluminum foil, tossed them with a little olive oil, salt, pepper, and garlic powder and put the foil on a hot grill. I left the foil open (i.e., didn’t make a foil packet) because I was afraid the veggies would steam rather than grill and char. All told, the veggies were done in about 15 minutes and came out soft, charred and a little caramelized. YUM!! I paired these with grilled chicken that I sprinkled with some salt, pepper, and herbes de provence.