Grilled Vegetables Recipe Recipe

Ingredients

Vegetables

• 2 red bell peppers, cut in half or quarters
• 1 red onion, sliced into 1/2-inch rounds
• 1 medium eggplant, sliced in 1/2-inch rounds
• 2 medium zucchini or yellow squash, cut in half lengthwise
• 1 bunch asparagus, tough ends removed

Seasonings

• olive oil (use spray olive oil if possible)
• sea salt and black pepper to taste
• granulated garlic powder to taste
• red pepper flakes or Aleppo chili flakes (optional)

Instructions

Grilling the Vegetables

1. Preheat your grill to medium-high heat.
2. Wash, dry, and cut all the veggies. In a medium bowl, working in separate batches, toss veggies with olive oil, and season with salt, pepper, garlic powder, and optional chili flakes. Place on a sheet pan. At this point, you can refrigerate for later.
3. Place the veggies on the hot, greased grill, working in batches if necessary. Close the lid, and check after 3-4 minutes; adjust the heat down if necessary. Flip the veggies, and cook another 3-4 minutes, or to your liking. The veggies will continue to cook a bit after being removed from the heat.
4. Grill the eggplant first and stack and wrap it tightly so it continues to cook all the way through.
5. Cut veggies smaller if you prefer, and place them on a platter. Serve with a scattering of fresh herbs and lemon zest, or with a basil vinaigrette.

Notes

• Optional additions include mushrooms, radishes, and halved tomatoes.
• Use spray olive oil for even coating with less oil.
• The veggies will continue to cook after being removed from the grill, so don't overcook them.