How to Grill Vegetables (Easy 5-Step Recipe)

3 large red bell peppers, seeded and quartered

1 large red onion, peeled and cut into quarters through the root

1 pound yellow summer squash (about 3 medium), cut lengthwise into ½-inch thick rectangles

1 pound zucchini (about 3 medium), cut lengthwise into ½-inch thick rectangles

3 small eggplants (preferably graffiti or Japanese, about 12 ounces total), cut lengthwise into ½-inch thick rectangles

8 ounces cremini mushrooms, stems removed and halved if large

1 pound asparagus, trimmed

6 ounces cherry tomatoes, on the vine if possible

¼ cup olive oil

1 teaspoon kosher salt

subheading: HERBY DRESSING (OPTIONAL):

½ cup olive oil

4 cloves garlic, minced

2 tablespoons freshly squeezed lemon juice

¼ cup fresh parsley leaves

1 teaspoon dried basil

Directions at thekitchn.com

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