📖 Instructions

1. **Prepare the Grill and Vegetables:** First thing's first, get your grill ready. If you're using a gas grill, preheat it to medium-high heat (about 400-450°F or 200-230°C). For charcoal, arrange the coals for direct, medium-high heat. While the grill heats, wash all your vegetables thoroughly. Then, pat them dry with a clean kitchen towel or paper towels. This helps the seasoning stick and prevents steaming on the grill.
2. **Cut the Vegetables Evenly:** This is a super important step for even cooking! Cut your zucchini and yellow squash into 1/2-inch thick rounds or spears. For the bell peppers, remove the seeds and membranes, then cut them into large, flat pieces or thick strips, roughly 1-inch wide. Halve or quarter the red onion, ensuring the pieces are large enough not to fall through the grill grates. Leave the cherry tomatoes whole. Try to keep all pieces a similar size so they cook at the same rate. This avoids some being raw while others are burnt.
3. **Season the Vegetables:** Grab a large mixing bowl – you want one big enough to really get in there and toss everything around. Add all your cut vegetables to the bowl. Drizzle generously with olive oil; you want enough to lightly coat all the veggies, but not drown them. Sprinkle with salt, black pepper, garlic powder, and dried Italian herbs. My personal preference is about 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder, and 1 teaspoon Italian herbs for a batch this size, but feel free to adjust to your taste. Now, get your hands in there and gently toss everything together until all the vegetables are nicely coated with the oil and seasonings. Make sure every piece gets a little love!
4. **Grill the Vegetables:** Once your grill is hot, it’s time to get cooking! Lightly oil your grill grates using a paper towel dipped in a little cooking oil (use tongs for safety!). This prevents sticking. Arrange the seasoned vegetables on the hot grill in a single layer, making sure not to overcrowd the grill. You might need to work in batches, depending on the size of your grill. Overcrowding can lower the grill temperature and steam the vegetables instead of charring them.
5. **Cook Until Tender-Crisp:** Grill the vegetables for about 3-5 minutes per side. You're looking for beautiful char marks and tender-crisp texture. The exact time will vary based on your grill's heat and the thickness of your vegetables. Keep a close eye on them! Zucchini and squash will become tender quicker, while peppers and onions might need a bit longer. Use tongs to flip them carefully. If any pieces are getting too dark too quickly, move them to a cooler part of the grill.
6. **Add Cherry Tomatoes (Optional):** If using cherry tomatoes, add them to the grill during the last 3-4 minutes of cooking, as they cook very quickly and can burst if left on too long. You just want them to soften slightly and get a little smoky flavor.
7. **Remove and Serve:** Once the vegetables are tender-crisp and nicely charred, carefully remove them from the grill and transfer them to a serving platter. If you like, a final sprinkle of fresh parsley or a squeeze of lemon juice can really brighten up the flavors. These grilled beauties are fantastic served immediately, either as a standalone dish, a side to grilled meats, or tossed into a salad. Enjoy the fresh, smoky goodness!
8. **Clean Up:** While the grill is still warm, use a grill brush to scrape off any stuck-on bits. It makes clean-up so much easier later on, trust me!