Ingredients:

  • 2 medium (1 lb / 450g) zucchini, sliced into 1/2-inch rounds
  • 1 large (12 oz / 340g) red bell pepper, cut into 1-inch chunks
  • 1 large (12 oz / 340g) yellow bell pepper, cut into 1-inch chunks
  • 1 medium (8 oz / 225g) red onion, cut into thick wedges
  • 1 lb (450g) baby carrots, halved lengthwise if large
  • 1/3 cup (80ml) extra virgin olive oil
  • 1/4 cup (60ml) balsamic vinegar of Modena
  • 1 tbsp (21g) honey or maple syrup
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (1g) salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Whisk together the olive oil, balsamic vinegar, honey, minced garlic, oregano, salt, and pepper in a small bowl until the mixture is glossy and unified.
  2. Place all prepared vegetables into a large mixing bowl. Pour the marinade over the top and toss gently until every surface is coated. Let the vegetables rest for 20–25 minutes.
  3. Preheat your grill or Blackstone to medium-high heat. Arrange the vegetables in a single layer.
  4. Sear undisturbed for 3–5 minutes to develop deep grill marks, then toss or flip.
  5. Continue cooking for another 5–7 minutes until the edges are blackened and the centers are tender.