Grilled Veggies Recipe

Wash and slice

Rinse all vegetables under cold water and pat dry. Trim asparagus ends. Slice zucchini lengthwise into 1/4-inch thick planks. Cut eggplant into 1/3- to 1/2-inch rounds or lengthwise planks. Core and cut bell peppers into large flat pieces (remove seeds and membranes). Peel and cut red onion into 1/2-inch thick rounds or wedges. Leave cherry tomatoes whole.

If any pieces are much smaller than others, group them so cooking time is even (e.g., keep cherry tomatoes with quick-cooking items).

In a medium bowl, combine extra-virgin olive oil (reserve about 2 tablespoons for brushing the grill), lemon juice, minced garlic (finely mince or press), dried oregano, dried thyme, smoked paprika, red pepper flakes, honey or maple syrup, kosher salt, and black pepper. Whisk until emulsified.

Taste and adjust seasoning: add a pinch more salt or a squeeze of lemon if needed.

Place firmer vegetables (eggplant, zucchini, bell peppers, red onion) in a large shallow dish or rimmed baking sheet. Drizzle about two-thirds of the marinade over them and toss gently to coat. Let sit at room temperature for 15-20 minutes (no more than 30 minutes to avoid sogginess). Reserve remaining marinade for asparagus and tomatoes or for brushing while grilling.

Toss asparagus and cherry tomatoes separately with the remaining marinade just before grilling (they need less time).

Preheat grill to medium-high (about 400-450°F / 200-230°C). Clean and oil the grates: brush with the reserved 2 tablespoons of olive oil using a folded paper towel held with tongs.

Place the marinated hearty vegetables (eggplant, zucchini, bell peppers, onion) directly on the grill. Grill with lid closed when possible. Cook times: bell peppers 6-8 minutes per side until charred and tender; zucchini and eggplant 3-4 minutes per side until marked and tender; onion 3-4 minutes per side until softened. Turn once halfway through. Move any pieces that char too quickly to a cooler part of the grill.

Grill asparagus in a grill basket or perpendicular to grates for 3-5 minutes, turning occasionally, until tender-crisp and charred. Grill cherry tomatoes on skewers or in a basket for 2-4 minutes until blistered, turning once.

During grilling, brush vegetables lightly with reserved marinade as desired for extra flavor (discard any leftover marinade that touched raw vegetables).

Remove vegetables as they finish and transfer to a large platter. Let rest 2-3 minutes.

Scatter chopped fresh parsley and optional basil over the warm grilled vegetables. Sprinkle lemon zest and flaky sea salt evenly across the platter. Give a final drizzle of a teaspoon or two of olive oil or a squeeze of fresh lemon if desired.

Serve warm or at room temperature as a side. Leftovers keep in an airtight container refrigerated for up to 3 days; reheat briefly or serve cold on salads or sandwiches.