Josper Grilled Vegetables Recipe

Prepare vegetables

Wash all vegetables. Trim zucchini ends and slice lengthwise into 1/2-inch thick planks. Cut eggplant into 1/2-inch rounds or 1/2-inch planks (leave skin on). Core and seed bell peppers, cut into large flat pieces. Peel and quarter the red onion into thick wedges. If using large carrots, cut into 3–4 inch batons; baby carrots can be left whole. Trim woody ends from asparagus.

Pat vegetables dry with paper towels and arrange them in a single layer on a large baking sheet or tray so they are ready for the marinade.

Make marinade

In a bowl, whisk together the extra-virgin olive oil, ground cumin, toasted crushed cumin seeds, smoked paprika, minced garlic, lemon juice, kosher salt, black pepper, and chili flakes (if using) until combined.

Marinate vegetables

Brush or toss the vegetables with about three quarters of the marinade so all pieces are lightly but evenly coated. Reserve the remaining marinade for basting while grilling. Let the vegetables sit for 15–20 minutes at room temperature to allow flavors to penetrate.

Preheat Josper or grill

Preheat the Josper oven or your grill to high heat (around 400–450°F / 200–230°C). If you don’t have a Josper, use a charcoal or gas grill set to high with a hot direct-heat zone. Oil the grill grates lightly to prevent sticking.

Grill vegetables in batches so they have direct contact with the hot grate and get good char. Start with thicker, denser vegetables: eggplant and carrots will take 6–10 minutes per side depending on thickness; zucchini, bell peppers and onions will take 4–6 minutes per side; asparagus will take 2–4 minutes. Cook until vegetables have a pronounced char, are tender but still hold shape. Baste occasionally with reserved marinade during grilling for additional flavor (use the remaining marinade sparingly and only while grilling).

Transfer grilled vegetables to a warm platter as they finish. Taste and adjust seasoning — sprinkle flaky sea salt to taste while vegetables are hot.

When all vegetables are grilled, drizzle any remaining marinade (if unused and not contaminated) or 1 tablespoon of fresh olive oil over the platter, sprinkle chopped cilantro or parsley, and squeeze lemon wedges over the vegetables.

Serve immediately while warm as a side dish or as part of a mezze board. Offer extra lemon wedges and flaky sea salt at the table.