As a note, you can obviously choose as many or as few autumn vegetables that you’d like! I also like to keep the rind on my squash, especially while grilling. It helps it to stay together on the grill in the case that you over-grill (oops!) and some of the thinner skins (delicata!) are actually chewy and delicious. If you don’t like the skin, the squash easily pulls away from it when eating!
When chopping and slicing the veggies, I like to make sure the rounds are all about the same thickness and that the wedges are similar in size. This helps everything to grill more easily!
Heat your grill to medium-high heat for 10 to 15 minutes. You want the temperature to be 400 degrees for grilling vegetables - I find that to be the perfect heat for my Weber Genesis II E315 grill.
Brush or drizzle or spray all of your vegetables with the olive oil. Sprinkle them liberally with salt, pepper and a few grates of fresh nutmeg over top.
Once the grill has reached 400 degrees, add your vegetables! Start with the starchier, firmer veggies, like butternut squash and sweet potatoes. Those will need more time on the grill that your peppers and cauliflower. I like to start with veggies that need the longest time, then move on to the ones that require less time.
Here’s a quick guide for what I grilled:
Fall squash and potatoes need 12 to 15 minutes, turning a few times,
Cauliflower and onion need about 8 to 10 minutes, turning a few times.
Eggplant, zucchini wedges and bell/sweet peppers need about 5 to 8 minutes, turning a few times.
Place your vegetables directly on the grill. Grill, flipping as needed, until the vegetables are tender and slightly charred. Remove them from the grill and serve immediately with the bean dip. Garnish with a few pepitas if you wish!