Grilled veggies are the perfect side dish for any meal. They’re simple, colorful, and full of phytonutrients. Make a huge tray to enjoy right away and save the remainder to toss into a salad the next day. Mix & match depending on what’s in season. Just make sure to focus on getting a variety of colors on your plate.
Bell peppers, seeded and cut into quarters
Zucchini, slice lengthwise into ½-inch thick rectangular pieces
Asparagus, tough ends removed
Yellow squash, sliced lengthwise into ½-inch thick rectangular pieces
Carrots, sliced lengthwise
Eggplant, unpeeled and sliced crosswise, ½-inch thick rounds
Olive oil to coat vegetables
Freshly ground black pepper
Toss vegetables in a bowl with olive oil, sea salt and pepper. Grill until slightly charred. Remove from heat and arrange by color in groups on a large platter. Serve warm or enjoy at room temperature.