Grilled Seasonal Vegetable Plate Recipe

Wash and trim

Wash all vegetables under cold running water. Trim woody ends from the asparagus. Peel the eggplant if desired (peeling optional); cut into 1/2-inch thick rounds. Slice zucchini and yellow squash lengthwise into 1/4- to 1/2-inch thick planks. Core and seed the bell peppers and cut into large 1/2-inch strips. Peel the red onion and cut into 1/2-inch thick rounds or wedges. If using whole carrots, halve lengthwise to similar thickness to other vegetables so they cook evenly.

Salt eggplant (optional)

If your eggplant is large or slightly bitter, sprinkle the rounds lightly with 1/2 teaspoon of the salt and let sit on a rack or paper towels for 15 minutes. Pat dry before proceeding. This reduces bitterness and excess moisture.

In a medium bowl, whisk together olive oil, lemon juice, balsamic vinegar, minced garlic, thyme, rosemary, remaining 1 tsp salt (if you salted the eggplant earlier, omit or reduce), black pepper, and red pepper flakes if using. Taste and adjust seasoning — the marinade should be bright with a slight tang and well seasoned. Reserve about 2 tablespoons of the marinade to brush on the vegetables after grilling for finish.

Place the prepared vegetables in a large shallow dish or a rimmed baking sheet in a single layer (or use two bowls if needed). Pour the remaining marinade over the vegetables and toss gently with your hands or tongs until all pieces are lightly coated. Let them sit to marinate for 10–20 minutes at room temperature (do not marinate longer than 30 minutes for delicate vegetables like zucchini to avoid sogginess).

Preheat an outdoor gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan or stovetop griddle, heat it over medium-high heat and brush lightly with oil so vegetables don’t stick. Oil the grill grates with a folded paper towel dipped in oil and held with tongs.

Arrange vegetables on the grill in groups by thickness: thicker pieces (carrots, eggplant rounds, pepper strips) go on first; medium (onion, pepper, eggplant) next; quick-cooking (asparagus, zucchini, squash) last. Grill with the lid closed when possible to keep heat even.

Grill times (approximate) — cook until you have char marks and the vegetables are tender but not mushy: carrots 8–12 minutes (turning occasionally), eggplant 4–6 minutes per side, peppers 6–8 minutes per side, onion 4–6 minutes per side, asparagus 3–5 minutes (turning), zucchini/squash 2–4 minutes per side. Flip once or twice to develop even char. Baste lightly with reserved marinade during the last 1–2 minutes of grilling (do not baste earlier to avoid burning the garlic).

Use tongs or a wide spatula for turning. If pieces are small or prone to falling through grates, use a grill basket or thread on skewers.

Transfer grilled vegetables to a large platter. While still warm, drizzle any remaining reserved marinade or an additional 1 tablespoon olive oil over the vegetables. Sprinkle chopped fresh parsley and, if desired, a light pinch of flaky sea salt to finish.

Serve the grilled seasonal vegetable plate warm or at room temperature as a side dish, antipasto, or part of a composed plate. Leftovers keep in an airtight container in the refrigerator for up to 3 days.