Sunday Best Roasted Veggies

½ pound medium asparagus spears, about 16

½ pound medium carrots with tops, about 4 to 5, peeled and quartered lengthwise

1 large zucchini, sliced diagonally

1 large red onion, peeled and sliced

1 large eggplant, sliced

3 large yellow squash, sliced diagonally

3 tablespoons olive oil

1 teaspoon kosher salt

½ teaspoon coarse black pepper

Lay veggies on baking tray lined with parchment paper. Brush both sides with olive oil and season with salt and pepper. Heat an outdoor grill on high (or use a grill pan). Grill veggies until they just begin to soften, about 1 to 2 minutes per side. Serve hot or at room temperature.

Serves 4

From food blogger Jorj Morgan