Slice the cooked potatoes into large chunks. Do not peel. Mix the potatoes with 1 tablespoon of the olive oil, 1/4 teaspoon of the salt, 1/8 teaspoon of black pepper and 1 tablespoon of chopped fresh oregano. Set aside until ready to grill.

Cut the zucchini into 1/2 inch pieces. Place the zucchini in a bowl, and coat with 1 T. of oil, 1/2 t. salt, 1 T. of chopped oregano. Set aside.

Cut the pepper into large square-shaped pieces, and discard seeds. Drizzle 1 T. of olive oil over the peppers, and toss with 1/4 t. kosher salt, 1/8 t. black pepper and 1 T. of finely chopped fresh sage (about 15 leaves). Set aside.

Peel the onions, and cut crosswise into 3/4-inch thick slices. Brush 1 T. of oil over the onion slices, and season with 1/2 t of kosher salt.

Place the sliced onions and potatoes on the grill, in a cooler area.

The red pepper slices need more intense heat. Place on the grill over the coals. After about a minute or so, turn the peppers, and grill until nicely charred. Remove to a plate.

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