1lbasparagustrimmed, I recommend thicker stalks so they don't cook too quickly.
1red onionsliced into circles
2bell pepperany color, cored and quartered
2medium squashsliced into circles
2medium zucchinisliced into circles
5-6tbspolive oilextra 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.