Ingredients:

  • 2 medium Zucchini, sliced into 1/2-inch half-moons
  • 2 large Bell Peppers (red and yellow), cut into 1-inch squares
  • 1 medium Red Onion, sliced into thick wedges
  • 1 cup Broccoli florets, bite-sized
  • 1 cup Snap peas or trimmed Asparagus
  • 225g Cremini mushrooms, halved
  • 3 tbsp Avocado oil
  • 1 tbsp Salted butter
  • 1 tsp Garlic powder
  • 1/2 tsp Smoked paprika
  • 1 tsp Sea salt
  • 1/2 tsp Cracked black pepper
  • 1 tbsp Fresh lemon juice
  • 1 tbsp Flat-leaf parsley, finely chopped

Instructions:

  1. Preheat the Blackstone griddle to medium-high heat, aiming for a surface temperature of approximately 400°F (204°C).
  2. Apply a thin layer of avocado oil across the cooking zone using a spatula to ensure even distribution.
  3. Place the densest vegetables—red onions, broccoli, and mushrooms—on the hottest part of the griddle. Sear for 3-4 minutes until edges begin to brown.
  4. Add the zucchini, bell peppers, and snap peas to the griddle. Toss all vegetables together using two spatulas.
  5. Season the medley evenly with garlic powder, smoked paprika, sea salt, and cracked black pepper.
  6. Squirt a small amount of water onto the griddle near the broccoli and onions, then immediately cover with a basting dome for 60 seconds to flash-steam the interiors.
  7. Remove the dome, add the salted butter, and toss one final time to glaze. Finish with fresh lemon juice and chopped parsley before removing from heat.