Fire-roasted Seasonal Vegetables Recipe

Wash and trim

Preheat your grill to medium-high (about 400–450°F / 200–230°C). Wash and dry all vegetables. Trim woody ends from asparagus, peel carrots, halve small potatoes, seed and chop peppers, slice zucchini and squash, wedge red onion, and cut tomatoes into halves or quarters depending on size.

For even cooking: keep potato pieces small (halved) and cut sturdier vegetables (carrots, potatoes) slightly thinner than quick-cooking ones (zucchini, peppers). If using larger potatoes, parboil for 7–10 minutes until slightly tender, then drain and cool before roasting.

In a large mixing bowl or shallow baking dish, whisk together extra-virgin olive oil, balsamic vinegar, fresh lemon juice, minced garlic, honey or maple syrup (if using), chopped rosemary, thyme leaves, smoked paprika, crushed red pepper flakes, kosher salt, and black pepper until emulsified.

Taste the marinade and adjust seasoning — it should be slightly tangy with a touch of sweetness and salt. Remember flavors will concentrate on the vegetables as they roast.

Add all prepared vegetables except tomatoes to the marinade and toss gently to coat evenly. Tomatoes are delicate; reserve them to be tossed in near the end or added directly to the grill.

Let vegetables sit in the marinade for 15–30 minutes at room temperature (cover and refrigerate up to 2 hours if prepping ahead). Periodically stir to ensure even coating.

If using a grill: oil the grates. Place potatoes and carrots first on the hottest section to get direct heat. Arrange sturdier vegetables closest to heat and quicker-cooking ones farther away. Cook with lid closed when possible, turning every 4–6 minutes, until vegetables show char marks and are tender—a total of 12–20 minutes depending on piece size.

If using a broiler or oven: preheat broiler to high (or oven to 450°F / 230°C). Spread marinated vegetables in a single layer on a rimmed baking sheet lined with foil. Broil or roast on the top rack 8–12 minutes, stir/flip, then continue 6–10 minutes until edges are charred and vegetables are tender. Add tomatoes for the final 4 minutes so they soften but don’t completely collapse.

If you prefer sheet-pan roasting with a smoky finish, use a cast-iron skillet on high heat in the oven or a tray placed under a smoking element. Monitor closely to achieve char without burning.

Transfer roasted vegetables to a large bowl or serving platter. Toss in reserved fresh tomatoes immediately so their juices begin to mingle but they retain shape.

Sprinkle torn basil leaves, lemon zest, and crumbled feta or shaved Parmesan over the warm vegetables. Drizzle any remaining marinade that wasn’t used for raw vegetables (or an extra 1 tablespoon olive oil) to add shine and flavor. Adjust seasoning with more salt and pepper to taste.

Serve warm or at room temperature as a side dish, tossed into warm pasta, or chilled for a composed salad. Leftovers keep in an airtight container in the refrigerator for up to 4 days.