16 large green onions, remove green ends, or 16 small yellow or white onions
1 small head cauliflower, separated into florets
4 small green peppers, quartered
2 medium zucchini, cut into 8 pieces
crushed dried basil, to taste
Open Pit barbecue sauce

Thread vegetables on 6-inch long skewers, placing 2 pieces of each vegetable on each 6-inch skewer. Brush with barbecue sauce and sprinkle with crushed basil. Place on broiler tray in range. Cook slowly until vegetables are crisply cooked, about 20 minutes. Onions will be crisp, softer onions will require parboiling. Makes 8 servings.