1lbasparagus, trimmed, I recommend thicker stalks so they don't cook too quickly.
1red onion, sliced into circles
2bell pepper, any color, cored and quartered
2medium squash, sliced into circles
2medium zucchini, sliced into circles
5-6tbspolive oil, extra virgin
salt and pepper to taste
Optional: lemon juice and/or fresh herbs
Instructions
Preheat grill to medium heat, between 350 and 425 degrees.
Toss all veggies in olive oil, salt, and pepper. I do this by spreading the veggies on a large sheet pan so I have room to move them around so they're evenly coated.
Add your veggies to the grill and grill until you've achieved desired doneness, flipping once. Time recommendations are below.Asparagus: 8 minutes, rotate halfwayOnion: 8 to 10 minutes, depending on how thick your rings areZucchini: 8 to 10 minutes, flipping halfwaySquash: 8 to 10 minutes, flipping halfwayBell pepper: 8 to 10 minutes, skin side up, don't flip
When vegetables are done, remove from grill. Optional: Add lemon juice and/or fresh herbs before serving.
Notes
If your asparagus has very thin stalks they'll cook fast so keep an eye on them. I recommend using asparagus with thicker stalks for grilling.