Suzy Karadsheh’s Vegetable Grilling Tips

THE OLIVE OIL RULE Everything gets seasoned first, then a good drizzle of olive oil. But here's what I want you to remember: you want just enough to coat each vegetable — not so much that it's dripping.

EGGPLANT Start with a smaller globe eggplant. Before the olive oil even comes out, season it with kosher salt and let it sit and sweat for about 20 minutes. This draws out any bitterness AND tenderizes the flesh Pat it dry, then oil and grill. About 8 to 9 min

PEPPERS Baby sweet peppers go on whole. So easy and so beautiful on a platter. About 10 minutes. The skin blisters, the flesh gets sweet and silky.

ASPARAGUS Look for thicker spears, they hold up better on the grill. Remove the tuff ends (just snap them off or use a knife). 5 to 6 minutes on the grill.

TOMATOES Leave them whole, 5 to 6 minutes, until they're charred and just starting to collapse. They get jammy. So good.

THE FINISH Arrange everything on a big rustic platter. Don't overthink it, just let it be abundant and beautiful. Drizzle with a simple lemon and olive oil dressing, a sprinkle of za'atar, a sprinkle of sumac, fresh basil and parsley, and crumbled feta on top. Think layers of flavor. This is Mediterranean summer on a plate.