Grilled Vegetables
Makes dinner for 2 or side dishes for 4

For the Basting Mixture
4 ounces (1/2 cup) extra-virgin olive oil
2 ounces (1/4 cup) sherry vinegar
1 large pinch fresh rosemary, chopped
1 large pinch fresh thyme leaves, chopped
1 large pinch fresh tarragon, chopped
Salt, Pepper, and crushed Red Pepper Flakes

For the Vegetables
1 red pepper, quartered lengthwise, pith and seeds removed
1 yellow pepper, quartered lengthwise, pith and seeds removed
1 medium zucchini, cut on a slight bias, ¾-inch thick
1 medium yellow squash, cut on a slight bias, ¾-inch thick
12 asparagus spears, trimmed
1 head endive, halved lengthwise
1 head radicchio, halved
1 lemon, halved

• Turn your grill to high, make sure it is brushed clean, and rub it with canola oil to keep the vegetables from sticking.
• Whisk the olive oil, vinegar, herbs, a large pinch of salt, a few grindings of black pepper, and a pinch of crushed red pepper flakes in a small bowl.
• Put the peppers on the grill for 2 minutes, then follow with the rest of the vegetables. To prevent the asparagus from falling through the cracks, lay them crosswise on the grill.
• Lower the heat to medium so the vegetables do not burn.
• Lightly brush each vegetable with the olive oil and herb mixture and grill 3 to 4 minutes.
• Turn the vegetables over and continue basting. (Be careful not to burn anything, the oil will cause the flames to flare up.)
• If any one vegetable is intent on going up in flames or it is blackening or cooking much faster than the others, transfer it to the top rack or a cooler section of your grill and let the other vegetables catch up.
• All of the vegetables should take roughly 6 to 8 minutes to become tender. Then endive and radicchio should be just lightly charred; remove them to the shelf or a cooler section of the grill to prevent over cooking, if needed.
• Transfer vegetables to a serving platter or individual plates and season with salt and pepper.
• Drizzle any of the remaining oil and herb mixture over the top, give it all a squeeze of lemon, and serve.

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