Grilled vegetables

Time 30 minutes
Yields Serves 4
Grilled vegetables

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.


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


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.


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


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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