Prep. time: 5 minutes
Cooking time: 10 minutes

I love serving grilled vegetables in the summer: they’re full of flavor and easy to cook. The secret is in the timing...

So start with vegetables that take longest: firm ones like carrots, large asparagus, peppers and eggplant.

Medium cooking time for tender vegetables: zucchini, onions, green onions, small asparagus…

End with quick-cooking vegetables, which often contain a lot of water: tomatoes, mushrooms, etc.

Some vegetables like a little pinch of sugar as well, for example carrots and endive.

Long narrow vegetables can be inconvenient on the grill. To simplify the job of turning them, thread them onto a skewer through their thickest end. If you’re using wooden skewers, don’t forget to soak them in water for a hour in advance so that they don’t burn before the vegetables are cooked!

1. Wash the vegetables. Aside from carrots and onions, it’s best to leave the peels on the vegetables so that they hold together when cooked.
2. Cut the vegetables into thick slices, about 3/4” (2 cm).
3. Combine the ingredients for the marinade in a bowl. Pour over the vegetables and marinate at least one hour. If you’re short of time, brush the vegetables generously with the mixture as they cook.
4. Cook the vegetables on the barbecue: grill over high heat to mark them, then reduce the heat and continue until cooked. Be careful not to char them!
5. Pour the remaining marinade into a serving dish. Add the grilled vegetables and combine well. Drizzle on a little more olive oil if needed and garnish with thyme or rosemary.