Ingredients:

  • 2 medium zucchini, sliced into 1/2 inch rounds
  • 2 large red bell peppers, cut into 1-inch chunks
  • 1 large red onion, cut into 1-inch wedges
  • 1 bunch asparagus, woody ends trimmed
  • 2 medium yellow squash, sliced into 1/2 inch rounds
  • 1/3 cup olive oil
  • 2 tbsp lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions:

  1. Wash and thoroughly dry all vegetables to ensure they sear instead of steam.
  2. Cut the zucchini and yellow squash into 1/2 inch rounds, the red bell peppers into 1-inch chunks, and the red onion into 1-inch wedges.
  3. In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, kosher salt, and black pepper.
  4. Toss the prepared vegetables in the marinade until evenly coated.
  5. Allow the vegetables to marinate for 10 minutes to let the salt penetrate the cell walls.
  6. Preheat the outdoor grill or grill pan to medium-high (approximately 400°F/200°C).
  7. Place vegetables directly on the grill grates or thread them onto skewers.
  8. Grill for 3–5 minutes per side, flipping only once a mahogany-colored sear has formed and the vegetables release easily from the grate.