Grilled summer vegetables

Instructions

1. Preheat a grill or a grill pan to medium-high heat. Place the vegetables on a cutting board or work surface and coat them with cooking spray.
2. Grill the vegetables, turning often, until lightly charred and tender, about 10 to 12 minutes. Place the cooked vegetables back on the cutting board or work surface. Cut the zucchini and bell peppers into bite-size chunks. Separate the onions into rings.
3. Place the vegetables in a large bowl or on a large platter and sprinkle with salt, pepper, and chives; toss lightly. Serve warm or cold. Store leftovers for up to 4 days in the refrigerator.
4. Serving size: about 1 cup