Photo: Jennifer Causey; Styling: Lindsey Lower
Soak up to 2 pounds vegetables for 1 hour at room temperature or overnight in the refrigerator. Season veggies with a little salt and pepper just before grilling.
Serves 6 (serving size: 1 tablespoon)
Combine olive oil, lemon juice, lemon rind, crushed garlic, thyme, crushed red pepper, and salt.