It’s easy to increase this pretty dish to serve a crowd – just add more vegetables. For variations you could use fresh herbs like parsley or basil as a garnish, or try feta cheese instead of Parmesan.

Serves 4 to 6

• 1 bunch asparagus (about 1 pound)
• 2 small-to-medium yellow squash (about 3/4 pound)
• 2 small-to-medium zucchini (about 1 pound)
• 1 or 2 red bell peppers
• Balsamic marinade, recipe follows
• Parmesan for garnish

1. Preheat grill.

2. Trim bottom third off asparagus and place in a large glass baking dish. Trim the ends off the squash and zucchini. Cut each in half lengthwise, then cut each half again lengthwise. From each squash, you will have four long wedge-shaped pieces that will be very easy to grill. Add to the asparagus. Cut the ends of the pepper. Slit one side and open pepper up flat, trimming and removing the inside ribs and seeds as you go. Cut at an angle into strips and add to other vegetables.

3. Put aside 2 tablespoons balsamic marinade, and pour the rest over the vegetables while the grill is heating.

4. Grill the squash for 8 to 10 minutes, turning on all three sides as you go and adding additional salt to season. Grill the asparagus and red pepper for 4 to 6 minutes, turning each piece halfway through. As each batch of vegetables comes off the grill, brush with a bit of the reserved balsamic marinade.

5. Top with shavings of Parmesan cheese; you can do this by using a peeler and shaving the edges of a Parmesan wedge. Serve hot.

Balsamic Marinade

• 4 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 2 teaspoons maple syrup
• 1 clove garlic, finely minced
• Salt and pepper to taste

1. In a small bowl, whisk the oil, vinegar, maple syrup, and garlic. Season with salt and pepper.

This recipe was originally published with the article, The Age of Asparagus.