You can use any mix of grill-able vegetables you like in this recipe. Portobello mushrooms, eggplant and even tofu all work well.
Bring a large pot of salted water to boil. Peel carrots, add them to boiling water and cook until just tender, about 5 to 7 min. Drain carrots, rinse with cold water and set aside to dry. Meanwhile, prepare remaining vegetables for grilling: Slice squash and zucchini lengthwise ¼-inch thick; slice onions in wedges or thick slices; rinse asparagus spears and set aside to dry. Preheat grill. Mix Marrakech with melted butter to form a glaze. Place prepared vegetables together on large baking sheet. Brush half of seasoned glaze onto vegetables. Place vegetables on grill and cook until tender and have nice char marks, about 5 to 10 min. depending on the vegetable. Transfer vegetables from grill to large serving platter when done cooking. Drizzle remaining glaze over vegetables.
Serve warm or at room temperature with our Moroccan Lemon Yogurt Dip.