2 Small Yellow Crookneck Squash, halved lengthwise
4 1/2-inch-thick Slices Red Onion
1 Red Bell Pepper Quartered, seeded
Combine first 5 ingredients in small bowl. Place vegetables in baking pan and brush with oil mixture. Let marinate 2 hours
Prepare barbecue (medium-high heat). Season vegetables with salt and pepper. Grill until just tender when pierced with tip of sharp knife, turning occasionally, about 8 minutes. Transfer vegetables to platter and serve warm or at room temperature.