Grilled Seasonal Vegetables Recipe

Prepare vegetables

Wash all produce. Trim asparagus ends. Peel carrots if needed. Slice zucchini and yellow squash lengthwise into 1/4-inch to 1/2-inch thick planks. Cut eggplant into 1/2-inch slices (if large, halve the slices). Core and quarter the red bell pepper into large flat pieces. Cut the red onion into 1/2-inch thick rounds and gently separate into rings. Keep similarly sized pieces together so they cook evenly.

Pat the vegetables dry with a towel or paper towel so the marinade adheres and they char rather than steam.

Make the marinade

In a medium bowl or shallow dish, whisk together the extra-virgin olive oil, lemon juice, balsamic vinegar, minced garlic, chopped thyme, chopped rosemary, honey (if using), kosher salt, and freshly ground black pepper until emulsified.

Reserve about 1 tablespoon of the dressing for finishing. Place the prepared vegetables in one or two large shallow bowls or rimmed baking sheets. Pour the remaining marinade over the vegetables and toss gently to coat all pieces evenly. Let marinate at room temperature for 15–30 minutes (do not exceed 1 hour to avoid soggy eggplant). If short on time, you can grill immediately after tossing.

If using skewers for smaller items (carrots, asparagus), thread them now in roughly 4–6 pieces per skewer so they are easy to turn on the grill.

Preheat and oil the grill

Preheat grill to medium-high (about 400–450°F / 200–230°C). Clean the grates and oil them well: dip a folded paper towel in oil, hold with tongs and rub over the hot grates, or brush with an oiled brush.

Arrange vegetables on the grill in batches if needed: denser vegetables (carrots, eggplant, bell pepper) should go where heat is slightly lower or be placed at an angle to avoid flare-ups; zucchini, squash, onion and asparagus can be grilled directly. Place cut-side down for slices and whole spears perpendicular to grates to prevent falling through.

Grill without moving for 3–5 minutes per side until clear grill marks form and vegetables are tender-crisp. Thicker pieces (eggplant and carrots) may need 6–8 minutes per side and can be moved to indirect heat to finish cooking. Turn once or twice as needed. Total grilling time usually 8–15 minutes depending on piece thickness.

Brush with reserved marinade during the last 1–2 minutes of grilling for extra flavor, but avoid brushing too early to prevent burning the garlic or honey.

Remove vegetables from the grill onto a large platter as they finish so all are warm and not overcooked.

Dress and serve

While still warm, drizzle the reserved tablespoon of dressing over the vegetables. Sprinkle chopped parsley or basil and lemon zest over the top. If desired, scatter crumbled feta or shave Parmesan over the vegetables. Adjust seasoning with a pinch more salt and pepper if needed.

Serve warm or at room temperature as a side dish, on crostini, or tossed with grains or pasta. Leftovers keep 2–3 days refrigerated in an airtight container and reheat gently or serve cold.