Ingredients:

  • 2 medium (1 lb / 450g) zucchini, sliced into 1/2-inch rounds
  • 1 large (1 lb / 450g) eggplant, cubed into 1-inch pieces
  • 2 large (approx. 6 oz / 170g each) red bell peppers, cut into wide strips
  • 1 large (6 oz / 170g) red onion, cut into 1-inch wedges
  • 1 bunch (12 oz / 340g) asparagus, woody ends trimmed
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) balsamic vinegar
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. In a large mixing bowl, whisk together the olive oil, lemon juice, balsamic vinegar, minced garlic, oregano, salt, and pepper.
  2. Toss in the sliced zucchini, eggplant, bell peppers, red onion, and asparagus. Toss gently until every piece is thinly coated.
  3. Let the vegetables sit for 10 minutes to allow the acid to penetrate the vegetables.
  4. Preheat your grill to medium-high heat (approx. 400°F / 200°C) and lightly oil the grates to prevent sticking.
  5. Arrange the vegetables in a single layer, ensuring they aren't overcrowded. Grill for 4–6 minutes per side.
  6. Remove the vegetables once they exhibit deep, charred grill marks and caramelized edges.
  7. Transfer to a platter and immediately drizzle with a teaspoon of fresh lemon juice for a bright, zesty finish.