- 3 pounds vegetables (such as onion, zucchini, eggplant, and bell peppers) cut into 1⁄4-inch- to 1/3 -inch-thick slices
- 4 Tbsp olive oil
- 1 clove garlic, minced
- Salt and pepper, to taste (optional)
- 1 Tbsp red wine vinegar or lemon juice
- 1 Tbsp fresh herbs (like basil, parsley, rosemary, or oregano), chopped, or 1 tsp dried
Preheat grill to medium-high heat.
In a large bowl, toss cut vegetables with olive oil, garlic, and salt and pepper (if using).
Place vegetables directly onto the grill, or in grill basket, keeping bowl with olive oil and garlic close by.
Grill vegetables, using tongs to turn as they brown, brushing with remaining olive oil as they cook. Cooking times may vary with each type of vegetable (about 10-20 minutes). Move finished veggies off direct heat to keep warm.
Remove all vegetables to a serving platter, drizzle with red wine vinegar or lemon juice, and top with herbs if desired. Serve warm or at room temperature.