Combine all the vegetables in a large bowl as they are chopped. NOTE: If using any "hard" vegetables like potatoes, carrots, and cauliflower, steam them until tender-crisp first.
Toss the vegetables with the oil and seasonings.
Add mixture to a grill basket over high heat in a grill that's been preheated. Evenly distribute them, cover the grill and let them sit without stirring for a few minutes to help the juices evaporate (this will be less if making only a few cups of veggies, more if the basket is full - you get the idea).
Stir them around, close the grill lid again and cook for about 10 minutes stirring occasionally. This may be less depending on the vegetable (especially single, smaller vegetables like green beans) - keep a good watch on them, as with any grilled foods.
Taste for tenderness when they are starting to char and look cooked through, adjusting cooking time as necessary.
Serve them as a side, over rice, in pasta, or lining a tortilla- they are so versatile!
*Our favorites are green beans, onions, sweet peppers, carrots, zucchini, asparagus, and snap peas. Either just two or a little of everything, it's up to you.Flavor Variations:
Asian flavor: add some sesame oil and soy sauce instead of the olive and salt. And for spiciness, our favorite Sriracha sauce adds a nice bite.
Curry flavor: adding a teaspoon or so of curry powder before grilling and then toss them with a can of coconut milk after they're cooked and serve over rice.
Pasta Salad Idea: Purposely make extra to have enough to add to a pasta salad the next day, maybe with leftover grilled chicken and a balsamic vinegar - two dinners for one!