Instructions

1. Cut your onions and bell peppers. If you're using them as the topping for sausages or other sandwich items, it's best to slice them into thin strips; but if you're planning on charring the peppers directly on the grill after they've steamed in the pan, leave them in quarters so they don't fall through the holes.

2. Toss the onions and peppers with seasoning, such as salt and pepper, and add to a disposable aluminum pan. Either add a light coating of oil or a flavorful liquid, such as broth or beer. If desired, add fully cooked sausages, such as bratwurst, to the peppers and onions; this will help the flavors to meld together.

3. Cover the pan tightly with foil and place on a preheated barbecue grill. Cover the grill and cook for 10 minutes (for peppers and onions without liquid) or 20 minutes (for peppers and onions with liquid).

4. Using potholders, remove the pan from the grill and use tongs to lift the foil, keeping exposed skin away from the escaping steam. Place large pieces of pepper and sausages (if you are using them) on the grill and let cook for five minutes longer, until the peppers are lightly charred. Remove the sausages and peppers from the grill and cut the peppers into strips.