Grilled Veggies Recipe

Prepare vegetables

Wash all vegetables. Trim the asparagus ends. Slice zucchini lengthwise into 1/4-inch thick planks. Cut eggplant into 1/2-inch rounds (or lengthwise planks if preferred) and lightly salt them and let sit 10 minutes to draw out bitterness, then pat dry. Core and cut bell peppers into wide strips. Peel and cut the red onion into 1/2-inch thick rings or wedges. Leave cherry tomatoes whole or thread onto skewers for grilling.

If eggplant released moisture after salting, blot with paper towel. Arrange prepared vegetables on a large rimmed baking sheet or platter so they're ready to be oiled and seasoned.

Make marinade

In a bowl, mash the garlic cloves with a pinch of salt or mince finely. Whisk together the extra-virgin olive oil, lemon juice, mashed garlic, fresh thyme leaves, dried oregano, smoked paprika, red pepper flakes, kosher salt, and black pepper until combined.

Coat vegetables

Brush or drizzle the marinade over both sides of each vegetable piece so they are evenly coated. For small items (cherry tomatoes, asparagus), place them in a shallow bowl or container, pour 1 to 2 tablespoons of the marinade over them, and toss gently to coat. Let the vegetables sit at room temperature for 10–15 minutes to absorb flavors.

Preheat grill

Preheat an outdoor grill or grill pan to medium-high heat (about 400–450°F / 200–230°C). Oil the grates or brush a little oil on the vegetables to prevent sticking.

Grill the vegetables in batches so they have space and good contact with the grates. Place thicker vegetables (eggplant rounds, zucchini planks, bell pepper strips, onion wedges) cut-side down first. Grill until nicely charred and tender, about 3–5 minutes per side for zucchini and peppers, 4–6 minutes per side for eggplant, and 3–4 minutes per side for onion wedges. Grill asparagus for 2–4 minutes, turning once. Grill cherry tomatoes quickly for 1–2 minutes per side or until blistered.

Remove grilled vegetables to a platter and, if desired, brush with any remaining marinade. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Serve

Arrange the grilled vegetables on a serving platter. Sprinkle chopped fresh parsley and grated Parmesan (if using) over the top. Serve with lemon wedges for squeezing over the vegetables just before eating.

Leftovers: store cooled vegetables in an airtight container in the refrigerator for up to 3 days. Reheat briefly or serve chilled as a salad.