Grilled veggies are one of my favorite ways to incorporate a variety of veggies into my meal, with plenty left over to re-heat the next day. I chop a yellow onion, red pepper, green pepper, yellow pepper, and asparagus and toss them into a large ziplock bag. I add a few cloves of minced garlic, a heavy pour of extra virgin olive oil, and finish with a few twists from my salt and pepper mills. I let the veggies marinate for about 30 minutes, then grill them for 15-20 minutes on the grill. I use a grill plate (like this) and they always come out flavorful and delicious!