This is my favorite way to eat vegetables, the carmelized taste of grilled veggies is far superior to steaming or boiling. Make extra if you have the grill fired up. Leftovers can be heat up in the microwave and put into a wrap or tortilla for a healthy lunch. I've also used leftovers on pizza, spread them liberally over the pizza. They also make a nice filling for a lasagne.
a selection of your favorite
veggies:
portabella mushrooms, sliced
zuchini and/or yellow squash, sliced into rounds
red onion, sliced
carrots and/or parsnips, julienned
red and/or yellow bell peppers, cut into chunks
fresh or dried rosemary needles
olive oil
Clean and cut vegetables, mix together in large bowl. Drizzle with olive oil; stir vegetables; drizzle some more. Add rosemary needles and mix. Allow to marinate at least 20 minutes.
Prepare grill. Place cast iron skillet on grate of grill and allow to preheat for at least 10 minutes. Add vegetables to skillet. Turn vegetables often, moving the bottom layer to the top. Cook for 10-20 minutes, or to desired doneness. Some may be too charred to eat, that's ok. Put vegetables into large bowl and serve immediately.