There are so many veggies that love the grill! I like to mix colors and textures for the prettiest (and tastiest) platter. Here are some of my go-to picks and how I prep them:

• Summer squash and zucchini: sliced long way into ⅓-inch strips
• Japanese eggplant: sliced long way into ⅓-inch strips
• Broccolini: Tough lower stems removed
• Green onions: Root removed. I love to get these from the farmers’ market so they have lovely long greens on them.
• Asparagus: tough ends removed
• Sweet potatoes or Yukon potatoes: sliced into rounds
• Trumpet mushrooms: sliced into long ⅓-inch pieces
• Shitake mushroom caps: tough stems removed
• Onions: sliced into ⅓-inch rounds
• Peppers: red, yellow or green—cut into quarters, seeds removed
• Small peppers: I love these small red, yellow and orange peppers that are sold in bags at the grocery store. Just throw them on the grill whole!
• Carrots: I love to use organic carrots from the farmers’ market. You can get a variety of colors from yellow and red to orange and purple.
• Tomatoes: Tomatoes are not the easiest vegetables to grill. I like to find small tomatoes that are still on the vine. If you are careful, you can put the whole bunch of tomatoes on the grill to lightly char them. Another way to grill tomatoes is to choose smaller tomatoes and put them on a water-soaked wood skewer. Soaking the skewers before putting them on the grill makes them less likely to char.

A little goes a long way. I prefer to keep things simple with a blend of avocado oil (high smoke point = better grilling), kosher salt, and freshly ground black pepper. If I’m feeling fancy, I might sprinkle on some crushed red pepper flakes, lemon zest, or a drizzle of balsamic glaze just before serving. Grilled veggies are versatile, so feel free to experiment with your own favorite flavors!