Instructions

1. 1

   Start your charcoal or wood fire grill and create one or two hot zones (see article).

2. 2

   Clean, peel, and cut all vegetables and place in a bowl. Except for the onions, they easily fall apart when mixed in a bowl so I like to season them separately.

3. 3

   Add olive oil, salt, and pepper, and gently toss the vegetables with your hands, trying to evenly coat all veggies with oil.

4. 4

   Add more olive oil if needed.

5. 5

   Once your charcoal or wood is ready, add lightly oiled cooking grate and wait a few minutes to heat up (that will give you the nice looking grill marks).

6. 6

   Add vegetables and cook one side at the time. If they char too quickly, move them to a less hot zone on the grill. (for cooking times for a variety of different vegetables, see full article at https://maplewoodroad.com/food/how-to-grill-any-vegetable/)

7. 7

   Once they’re all done, transfer in a big bowl and sprinkle some flaky sea salt on top.

8. 8

   Squeeze the juice from a half lemon or lime over the veggies and serve as such or with a homemade chimichurri sauce.