Mixed grilled vegetables

Preparing vegetables doesn’t get much easier than grilling them, and this easy recipe features a tasty, colorful combination. The high direct heat of the grill chars the outside, lending a smoky flavor, while the interior becomes tender. This is a simple recipe that can work with pretty much any vegetable when it’s in season—vegetables at the peak of their flavor don’t need much adornment. Try asparagus, bell peppers, onions, summer squash, and zucchini. If your vegetables seem to be charring too quickly or drying out, move them to a less-hot section of the grill so they benefit from the heat but don’t blacken.