Pour the oil in a large bowl and add the peppers, tomatoes, onion, squash, zucchini, and basil in a bowl and toss to combine. Season with salt and pepper, to taste. Let vegetables stand for 10 minutes before placing them into a BBQ wok basket.
Heat the grill to medium. Place vegetables (in the wok basket) on the grill and cook, stirring occasionally. Remove the vegetables from the grill and serve immediately.
Recipe courtesy of Rich Hanna, Aquatic Supervisor