make ahead tips
While grilled vegetables are best hot, you may prepare one day in advance.  Wrap in foil and reheat on the grill or in a low oven or, microwave briefly in a microwave safe dish.  Add more olive oil if veggies become too dry

Try this recipe on a brunch or luncheon buffet.  Also good as a side dish for a sit-down dinner party 

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luncheon menus
outdoor party menus
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Create delicious  Party food

Lemon-Garlic Grilled Vegetables
Serves 4-6, recipe easily doubles or triples

Marinade
3 tablespoons olive oil
3 tablespoons fresh lemon juice
2-4 garlic cloves, crushed
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1 teaspoon salt (optional)
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper

Use your favorite combinations of veggies.  Here are some suggestions
8 carrots, with tops trimmed
2 small zucchini, halved lengthwise
2 small yellow crookneck squash, halved lengthwise
1 large red onion, thickly sliced
1 red bell pepper, quartered, seeded
2 ears corn, husks and silk removed, cut into 2-inch rounds
1 bunch asparagus, woody ends trimmed

In medium-size bowl, combine marinade ingredients. Place vegetables in baking dish; brush all sides with marinade. Refrigerate 2 hours. Prepare grill (medium-high heat). Grill veggies about 8 minutes, turning occasionally, until vegetables are tender-crisp and charred in spots. Transfer them to a platter and serve warm or at room temperature.