2-3 small to medium zucchini squash, cut into 1 ½ inch chunks
2-3 yellow summer squash, cut into 1 ½ inch chunks
1 medium red onion, quartered
¼ - 1/3 cup olive oil
Course salt and freshly ground pepper
2 teaspoons fresh thyme leaves
Preheat grill to medium. Toss vegetables with olive oil and season with salt and pepper and fresh thyme. Grill vegetables, turning occasionally, until tender and slightly charred, 4 to 6 minutes.
Can also be skewered and placed on grill. Soak skewers for at least 10 minutes to avoid burning.