Ingredients

• 2 zucchini, halved lengthwise and sliced into 1/4- to 1/2-inch-thick half-moons
• 1 fennel bulb, trimmed and cut into thin 1/2-inch wedges
• 8 ounces cremini mushrooms, cut in half, or quartered if large
• 1 pound asparagus, trimmed and cut into 2-inch pieces
• extra-virgin olive oil
• salt and pepper
• chopped herbs

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Instructions

1. In a large bowl, combine 2 zucchini, halved lengthwise and sliced into 1/4- to 1/2-inch-thick half-moons; 1 fennel bulb, trimmed and cut into thin 1/2-inch wedges; 8 ounces cremini mushrooms, cut in half, or quartered if large; and 1 pound asparagus, trimmed and cut into 2-inch pieces. Drizzle over enough extra-virgin olive oil to coat the vegetables, tossing. Sprinkle with salt and pepper and any chopped herbs you choose.
2. Place the veggies in a grill basket and cook on the hot grill for 15 to 20 minutes, tossing and flipping the basket occasionally, until they're tender and slightly charred at the edges.