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Export 8 ingredients for grocery delivery
Step 1
Prepare the grill with clean grates and preheat to medium heat, 350°F to 450°F.
Step 2
Trim the ends of the eggplant, zucchini, yellow squash and onion and cut into 1/3" to 1/2" slices. Seed the red bell pepper and cut into quarters. Trim the ends of the asparagus.
Step 3
Drizzle the vegetables with olive oil and sprinkle evenly with salt and pepper. Grill the vegetables with the lid closed until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers, onion, and mushroom; 5-7 minutes for the yellow squash, zucchini, and eggplant and asparagus.
Step 4
Serve warm or at room temperature.
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