Skillet Grilled Peppers and Onions
Serves 6
For all ingredients, please use only those that are organic or grown without pesticides.
 
2 red onions, thinly sliced
3 sweet bell peppers (red, orange, or yellow), thinly sliced
2 tablespoons olive oil
1/4 teaspoon sea salt
  freshly ground black pepper
1 10-12 inch cast iron pan
 
Combine all of the ingredients in the cast iron pan. Use your hands or tongs to toss them all together until the vegetables are coated with the olive oil.
Heat the grill to about 375 F with the lid closed.
Put the cast iron pan with the vegetables onto the rack of the grill and close the lid.
*If you are making corn or anything else on the grill, begin cooking those items at the same time as you put the peppers on.
Check the temperature from time to time to be sure that the heat does not go over 400 F. If your grill does not have a built in thermostat, use an oven thermometer or use your best judgement by checking from time to time to make sure that the vegetables do not burn.
After about 15 minutes, use a wooden spoon to mix the peppers and onions. At this point, the onions will start become translucent in appearance. Close the lid for another 15 minutes and give them another stir. At this point, they are ready, but given it another 15 minutes so the peppers and onions begin to caramelize.
Use pot holders to remove the pan from the grill. Serve directly from the pan or transfer to a fresh plate.
Serve hot or at room temperature.
The vegetables will hold nicely stored in the refrigerator for a couple of days and are delicious added to salads or pasta with tomatoes and basil.