Grilled Vegetables

Hot, smoky, and bright grilled vegetables with char and texture, perfect as a side or main dish.

Scale

900 g (2 lb) mixed firm vegetables (bell peppers, zucchini, eggplant, red onion, asparagus, mushrooms)
60 ml (1/4 cup) olive oil
30 ml (2 tbsp) lemon juice
3 cloves garlic, minced (~9 g)
2 tsp dried oregano or thyme (2 g)
1 tsp kosher salt (Diamond Crystal) or 1/2 tsp (Morton)
1/2 tsp freshly ground black pepper (1 g)
1 tsp honey or maple syrup (optional)
15 g (1/4 cup) chopped parsley (optional)
Extra lemon wedges (optional)

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Prep the vegetables by cutting them into uniform pieces: 1–2 cm thick for zucchini and eggplant, 2–3 cm chunks for peppers, and trim asparagus.
Make the marinade by whisking together olive oil, lemon juice, garlic, oregano, salt, and pepper; toss vegetables until coated.
Heat the grill to medium-high heat, cleaning and oiling the grates.
Grill vegetables by type, cooking peppers and eggplant directly on grates, and zucchini, mushrooms, and asparagus in a grill basket.
Finish by seasoning with salt and lemon juice after grilling, then let them rest for 3–5 minutes before serving.

Avoid overcrowding the grill to prevent steaming. Marinate vegetables for maximum flavor.