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Grilled vegetables

Time 30 minutes
Yields Serves 4
Grilled vegetables
1

Break off the tough bottoms of the asparagus spears. Cut the bell peppers into quarters and remove the seeds. Slice the zucchini in half length-wise, then in half again.

2

Brush the vegetables with olive oil. Season them with garlic pepper and salt to taste. Sprinkle the zucchini with herbes de Provence.

3

Heat the grill to medium. Grill the zucchini 4 minutes over direct medium heat, turning once. Move to indirect heat for 2 to 4 more minutes, cooking until tender but not mushy.

4

Grill the asparagus 5 to 8 minutes over medium direct heat, depending on thickness. Rotate one-quarter turn every minute.

5

Grill the bell peppers over direct medium heat 4 minutes, turning once. Move to indirect medium heat for 6 to 8 additional minutes.

From Weber test cook Edna Scholsser. The vegetables should be tender and brown in spots, but not mushy or charred.

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