Grilled vegetables

Ingredients:
Zucchini – 5-6 (cut into ½ inch slices)
Egg plant – 1 (cut into 1 inch slices)
Red bell pepper – 2 (cut into strips)
Yellow bell pepper – 2 (cut into strips)
Cherry tomatoes – 15-20
Red pearl onions – 12 (peeled and halved)
Olive oil – 3 tbsp
Salt – to taste

Procedure:
Heat a cast iron grill pan on high.

Meanwhile, put the sliced vegetables in a large bowl and drizzle the olive oil. Coat well.

When pan is heated up put the veggies in bunches and cook until they have nice grill marks on either side.

Put in a serving dish and season with salt.

Serve as a side or as a main dish on a bed of rice pilaf.