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1
Turn your grill to high, make sure it is brushed clean, and rub it with canola oil to keep the vegetables from sticking.
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2
Whisk the olive oil, vinegar, herbs, a large pinch of salt, a few grindings of black pepper, and a pinch of crushed red pepper flakes in a small bowl.
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3
Put the peppers on the grill for 2 minutes, then follow with the rest of the vegetables.
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4
To prevent the asparagus from falling through the cracks, lay them crosswise on the grill.
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5
Lower the heat to medium so the vegetables do not burn.
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6
Lightly brush each vegetable with the olive oil and herb mixture and grill 3 to 4 minutes.
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7
Turn the vegetables over and continue basting.
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8
(Be careful not to burn anything; the oil will cause the flames to flare up.)
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9
If anyone vegetable is intent on going up in flames or it is blackening or cooking much faster than the others, transfer it to the top rack or a cooler section of your grill and let the other vegetables catch up.
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10
All of the vegetables should take roughly 6 to 8 minutes to become tender.
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11
The endive and radicchio should be just lightly charred; remove them to the shelf or a cooler section of the grill to prevent overcooking, if needed.
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12
Transfer vegetables to a serving platter or individual plates and season with salt and pepper.
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13
Drizzle any of the remaining oil and herb mixture over the top, give it all a squeeze of lemon, and serve.
