Khoudra Mishwiyeh is a dish that came about spontaneously. On one balmy summer day I had just placed my luscious Kafta Kababs on the hot grill when I realized that there was nothing for my vegetarian sister, Selma, to eat. I rushed out to Mama’s garden and gathered a basket of different veggies including peppers, three types of onions, and herbs. I caramelized the vegetables over the grill, and then topped them with fresh herbs and a lemony vinaigrette. It was an instant hit, and has become a favorite among my family, served at each and every summer cookout. 
MAKES 6 SERVINGS
1 large yellow onion, finely sliced into half-moons
1 large red onion, finely sliced into half-moons
1 large Vidalia onion, finely sliced into half-moons
3 shallots, finely sliced
1 whole head garlic, peeled, half the cloves left whole and half sliced
1 pound sweet mini peppers or bell peppers, cored, seeded, and sliced
1 pound baby bella mushrooms, stemmed and quartered
3 scallions, ends trimmed, green and white parts finely diced
1 small bunch fresh chives, finely diced
1 small bunch fresh flat-leaf parsley leaves, coarsely chopped
1 small bunch fresh mint leaves, coarsely chopped
1 teaspoon sea salt
1½ teaspoons freshly ground black pepper
⅓ cup extra-virgin olive oil
2 to 3 tablespoons freshly squeezed lemon juice
Heat the grill to medium-high heat or preheat the oven to 425°F.
Spread the onions and shallots out in an aluminum foil–lined grilling basket. If roasting in the oven, spread out on a large lightly oiled baking sheet. Layer the whole and sliced garlic cloves on top of the onions and shallots then cover the garlic with the peppers. Place the mushrooms on top of the sliced peppers and then top with scallions, chives, parsley, and mint. Season the mixture with salt and pepper and drizzle with olive oil and lemon juice. Lightly toss the mixture with your hands to ensure that all of the vegetables are coated with the lemon juice and olive oil. Cover with plastic wrap and marinate at room temperature for about 30 minutes.
If using the grilling basket, enclose the vegetables with the foil to form a pouch and roast over the grill for about 20 minutes. Remove the pouch from the grill and let sit for 5 to 7 minutes, then carefully open the pouch, making sure not to burn yourself on the steam that will be released.
If using the oven, roast the vegetables on the baking sheet for about 30 minutes. Remove from the oven and serve immediately. Serve hot or warm.