These Grilled Vegetables Actually Taste Better Than the Meat

Charred, caramelized vegetables on a grill are a different food from steamed ones. The trick is high heat and big pieces.

What You’ll Need:

• 2 zucchini or yellow squash, cut lengthwise into planks
• 2 bell peppers, quartered
• 1 red onion, cut into thick rounds
• 1 bunch asparagus
• 8 oz mushrooms, whole
• Marinade: ⅓ cup olive oil, 3 tablespoons balsamic vinegar, 2 cloves minced garlic, 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon Italian seasoning

How to Make Them:

1. Toss the vegetables with the marinade and let them sit 15 to 30 minutes.
2. Heat the grill to medium-high.
3. Grill in a single layer, 3 to 5 minutes per side, until tender with visible char. Onions and peppers take a bit longer, and asparagus is quick.
4. Pile on a platter and finish with flaky salt and fresh herbs.

Pro Tips:

• Cut vegetables big, or use a grill basket so they don’t fall through.
• Skewer the onion rounds with a toothpick to hold the rings together.
• Leftovers are great in sandwiches and pasta.