Lemon, olive oil and salt brighten the flavor of seasonal veggies without masking it, making this a perfect accompaniment to any grilled protein.
For 1 people
In saucepan, blanch onions in boiling water for 3 minutes; drain. Divide all vegetables into 6 portions and place on pieces of heavy aluminum foil. Sprinkle each portion with 1 teaspoon lemon juice, 1/4 teaspoon salt and dash pepper. Top each with 1/2 tablespoon oil. Wrap tightly and grill over hot coals for about 30 minutes.