Brush the oil and seasonings onto the veggies on all sides.
1 pepper, 2 tablespoons olive oil or avocado oil, kosher salt, black pepper, 2 tablespoons Mediterranean seasoning mix
You can use a grill basket or place the veggies directly on the hot grill.
Plan to place the veggies going across the grates so they are less likely to fall down through the openings.
Cook the squash and peppers for about 4 minutes per side and roll the asparagus a few times to ensure the tips won't burn.
Remove the veggies from the grill when they reach the tender level you prefer.
Notes
For the asparagus - look for ones that are fairly consistent so they will cook evenly.About the peppers - we used a flame pepper-but don’t be worried if you see these at the store, they aren’t spicy at all, they just happened to be a bell pepper that is striped orange and red and looks fiery. You can use red bell pepper or any color instead if you like.