Grilled & Roasted Vegetables Recipe

Prep vegetables

Wash all vegetables. Trim ends of asparagus and slice off tough stem ends. Slice zucchini and yellow squash lengthwise into 1/4–1/2" thick slices. Cut eggplant into 1/2" rounds or lengthwise slices and lightly salt on both sides; let sit 10 minutes then pat dry to remove bitterness and excess moisture. Core and cut red bell peppers into large flat pieces; remove seeds. Peel and cut red onion into 1/2" thick wedges. If using whole carrots, halve lengthwise. Keep cherry tomatoes whole.

Make marinade

In a large bowl whisk together extra-virgin olive oil (4 tbs), balsamic vinegar, lemon juice, Dijon mustard, honey, minced garlic, thyme, rosemary, kosher salt and black pepper until emulsified. Reserve 2 tbs olive oil for roasting later.

Marinate vegetables

Place the sliced zucchini, yellow squash, eggplant, bell peppers, onion, carrots and asparagus in the bowl with the marinade and gently toss to coat evenly. Let sit 10–20 minutes at room temperature (do not marinate for more than 30 minutes or vegetables may become soggy). Keep cherry tomatoes separate and do not marinate them for long—toss them in 1 tbs of the marinade just before cooking.

Preheat grill

Preheat an outdoor grill or grill pan over medium-high heat (about 400–450°F / 200–230°C). Oil grates lightly with the reserved 2 tbs olive oil to prevent sticking.

Grill zucchini, yellow squash, bell peppers, asparagus and onion wedges directly over the heat. Work in batches so pieces have room. Grill zucchini and squash 3–4 minutes per side until nicely charred and tender; grill eggplant 3–5 minutes per side until golden and soft. Grill bell pepper pieces skin-side down first 4–6 minutes until charred, then flip until softened. Grill asparagus 2–4 minutes, turning to get light char marks. Remove grilled pieces to a large platter and cover loosely with foil to keep warm.

Preheat oven

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil.

Toss marinated carrots, eggplant (if you prefer roasting over grilling), and any thicker pieces with the reserved marinade and spread in a single layer on the prepared baking sheet. Roast 15–25 minutes, turning once halfway, until vegetables are tender and edges are caramelized — carrots will take longer (20–25 minutes); eggplant 15–20 minutes depending on thickness.

During the last 8 minutes of roasting, add cherry tomatoes to the sheet, giving them space to blister but not collapse completely.

Arrange grilled and roasted vegetables on a large serving platter. Drizzle any reserved marinade or 1 tbs olive oil over the vegetables and sprinkle with lemon zest and chopped parsley. If using, scatter grated Parmesan over warm vegetables.

Taste and adjust seasoning with additional salt and pepper if needed. Serve warm or at room temperature.