Grilled Vegetable Platter

Ingredients

• 2 zucchini, sliced lengthwise into 1/2-inch planks
• 2 red or yellow bell peppers, quartered
• 1 small eggplant, sliced into 1/2-inch rounds
• 1 red onion, cut into thick wedges
• 1 bunch asparagus, trimmed
• 1 pint cherry tomatoes (for skewers)
• 1/3 cup olive oil
• 3 tablespoons balsamic vinegar
• 2 cloves garlic, grated
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Juice of half a lemon
• Fresh basil and flaky salt, to finish

How to make it

1. 1

   Whisk together the olive oil, balsamic vinegar, grated garlic, oregano, salt, and black pepper in a large shallow dish.

2. 2

   Thread the cherry tomatoes onto skewers (so they don't roll through the grates) and add all the vegetables to the marinade. Turn to coat and let sit 15 to 20 minutes at room temperature.

3. 3

   Heat the grill to medium-high. Oil the grates well — vegetables are proud of sticking.

4. 4

   Grill the eggplant and zucchini planks 3 to 4 minutes per side, until deeply marked and tender. Grill the peppers and onion 4 to 5 minutes per side, charring the edges on purpose.

5. 5

   Grill the asparagus 3 to 4 minutes, rolling them a quarter turn every minute, and the tomato skewers 2 to 3 minutes, just until blistered.

6. 6

   Pile everything on a big platter, squeeze the lemon over the top, and finish with torn basil and a scatter of flaky salt. Serve warm or at room temperature — this one is happy to wait.