Ingredients:

  • 2 medium (300g) zucchini, sliced into ½ inch (1.3cm) planks
  • 2 large (300g) red bell peppers, seeded and cut into 1-inch (2.5cm) wide strips
  • 1 large (150g) red onion, cut into 1-inch (2.5cm) wedges
  • 1 bunch (250g) asparagus, woody ends trimmed
  • 8 oz (225g) white button mushrooms, kept whole or halved
  • ⅓ cup (80ml) extra virgin olive oil
  • 2 tbsp (30ml) balsamic vinegar
  • 1 tbsp (15ml) fresh lemon juice
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) dried oregano
  • 1 tsp (2g) dried rosemary
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper

Instructions:

  1. Whisk together the extra virgin olive oil, balsamic vinegar, lemon juice, minced garlic, dried oregano, dried rosemary, salt, and black pepper in a large mixing bowl.
  2. Add the sliced zucchini, red bell pepper strips, red onion wedges, asparagus, and mushrooms to the bowl, tossing until all vegetables are evenly coated in the marinade.
  3. Allow the vegetables to marinate for 30 minutes up to 4 hours to penetrate the fibers.
  4. Preheat the outdoor grill to medium-high heat (approximately 350°F to 450°F).
  5. Place the vegetables on the grill grates, ensuring long pieces like zucchini and peppers are positioned perpendicular to the bars.
  6. Close the grill lid and sear for 3–5 minutes per side until distinct mahogany-colored grill marks appear and vegetables are tender-crisp.
  7. Transfer the grilled vegetables to a platter and immediately sprinkle with a pinch of flaky sea salt.