I love grilled vegetables so much. Cooking over open flames or glowing embers and the smoky, delicious flavors that develop are magical. The key to vegetable grilling success is employing moderate heat and a marinade that both infuses flavor and prevents the vegetables from drying out.

Whether served as an antipasto, a side with simply grilled meats, or as the meal itself with some crusty bread and polenta, there's truly nothing as gloriously delicious and easy.

From outdoor grill to a grill pan on the range and an assortment of vegetables like asparagus, zucchini, yellow squash, peppers of all kinds, onions, mushrooms with a quick dressing made of olive oil, salt, pepper, garlic, fresh herbs and some acid from vinegar or lemon juice it couldn’t be simpler!