Grilled Red, White and Blue

Cut the ends off 3 sweet red peppers; cut open lengthwise, remove seeds and flatten. Cut 1 lb. onions in half, leaving root end intact. Peel and steam or boil for 15-20 minutes until easily pierced by a fork. Score one end of 1/2 lb. blue potatoes with a criss-cross. Steam or boil for 8-10 minutes until a fork will pierce, but not too soft. Cool and slice in half.

Place all the veggies in a glass baking dish. Spray well with oil; sprinkle with 2 teaspoons crushed dried thyme or fresh minced rosemary.

Grill the onions, cut side down for about 15-20 minutes. Lay the red sweet peppers flat on the grill for 5 minutes. Flip and grill for another 5 minutes. Put the peppers inside a paper bag for 5 minutes, then peel away the skin and slice in 1" strips. Grill the potatos, cut side down, for 5-8 minutes. (if you can't find blue potatos, use a blue serving platter)

A patriotic dessert: blueberries, watermelon and white grapes.