Summer vegetables don't need much doctoring. Just a drizzle of olive oil plus some salt and pepper can transform the season's freshest produce into a satisfying side. Follow Giada De Laurentiis' instructions for assembling a colorful veggie platter with gorgeous grill marks and zesty flavor.

While the grill heats up, halve the vegetables (except for the mushrooms) and brush on a light coating of olive oil. A sprinkle of salt and pepper will season the veggies and help to draw out the water during grilling. 

Since the vegetables have different textures and consistencies, each requires a different amount of time on the grill.

Working in batches, grill the vegetables until tender and lightly charred all over. The bell peppers need 8 to 10 minutes on the grill.