Steph--here's one I use a lot. Maybe you'll like it too--
GRILLED VEGGIES
2 tablespoons light brown sugar
1 1/2 teaspoons Basil Leaves
1 1/2 teaspoons McCormick® California Style Garlic Salt
1/2 teaspoon Seasoned Salt
1/8 teaspoon Ground Red or Black Pepper
2 tablespoons olive oil
8 asparagus spears, ends trimmed
1 medium red or yellow bell pepper, cut lengthwise into 6 strips
1 medium zucchini, cut lengthwise into 1/2-inch slices
1 medium yellow squash, cut lengthwise into 1/2-inch slices
1 small sweet potato, cut into 1/4-inch rounds
DIRECTIONS
Mix brown sugar with herb and spices; set aside. Place vegetables in large bowl or pan. Drizzle oil over vegetables; toss to coat. Add half the seasoning mixture; toss to coat. Repeat process until vegetables are well covered.
Place vegetables directly on preheated grill or large broiler pan. Grill or broil over medium heat until vegetables are fork-tender, about 10 minutes; turning frequently.