I've noticed some people putting recipes up on thier blogs lately, so I decided to join the fun. Most of what I make comes from the Better Homes and Gardens New Cookbook or from foodnetwork.com. This one, however, is all mine. And, it is vegetarian-friendly (but goes GREAT with steak).
Jenny's "Grilled" Veggies
1/2 large vidalia onion, sliced
1 red bell pepper, sliced or cubed
1 pkg sliced mushrooms
17 frozen baby brussels sprouts (I use fresh ones cut in half when I can find them)
Extra virgin olive oil
1 tablespoon Jane's Crazy Mixed-Up Seasonings
Drizzle olive oil in the bottom of a pan that will fit on your grill with the lid closed. Mine is an old Wilton cake pan. You want a thin coat of oil in the pan. Put veggies in the pan and drizzle olive oil over the top of them. Sprinkle the seasoning salt over the veggies & then toss them with your (clean) fingers to evenly coat. Put the pan on a pre-heated grill (on high) 10 minutes before you put the meat on. I turn the heat down to medium when I put the meat on, so if you are only making the veggies, do high for 10; medium for 10, or until the onions are carmelized & the peppers just start to blacken.
This will work in the oven as well if you are an apartment dweller. Just use really high heat (400-450 degrees). I just love that smoky flavor you get from using the grill though.