Step 1

Heat the grill to medium-high, direct heat. Heat an outdoor grill for medium-high, direct heat. Scrape the grill grates clean if needed.

Step 2

Prepare the vegetables. If you haven't already, trim and cut the vegetables while the grill heats. Drizzle the vegetables on both sides with the olive oil and season with salt.

Step 3

Make the herby dressing (optional). Place all the ingredients in a small blender or food processor and pulse to combine.

Step 4

Grill the vegetables. Grill the vegetables in a single layer, starting with the heartier peppers and onions going down first (or in the hottest area if you’re grill has hot spots), followed by the eggplant, squash, zucchini, mushrooms, and then quick cooking asparagus, and tomatoes. Cover and grill without distributing for 3 to 4 minutes on the first side, then flip and continue to grill for the following total cook times (the number below includes the 3 to 4 minutes on the first side): 8 to 10 minutes for bell peppers and onions7 to 8 minutes for yellow squash, zucchini, eggplant, and mushrooms4 to 6 minutes for asparagus, green onions, and tomatoes on the vine

Step 5

Remove the vegetables to a platter and serve with the dressing. Remove the grilled vegetables to a platter, and coat with the dressing just before serving.