Spring vegetables on the grill taste heavenly and are so very healthy. I used small zucchini, asparagus and small, tender carrots for this dish. All you need to do is trim the asparagus, peel the carrots and cut the zucchini in half lengthwise. Of course, do wash the vegetables! Place them in a shallow dish and drizzle them with olive oil. Add 3 minced garlic cloves and 1 teaspoon dried tarragon. Season with salt and pepper and mix well, making sure everything is coated evenly.
Clean the grill grids well. Oil them with a wad of paper towels soaked in olive oil. Heat only half of the grill so that you can cook the vegetables indirectly. If you have a charcoal grill, heat the coals and, using a metal tool, scoop the hot coals to one side. Place the vegetables on the unheated side and cook for a 3 to 4 minutes and flip. Cook for another 3 to 4 minutes and serve.