Ingredients:

  • 1 medium (12 oz / 340g) zucchini, sliced into 1-inch rounds
  • 1 medium (6 oz / 170g) red bell pepper, cut into 1-inch chunks
  • 1 medium (6 oz / 170g) yellow bell pepper, cut into 1-inch chunks
  • 1 medium (5 oz / 140g) red onion, cut into thick wedges
  • 8 oz (225g) cremini mushrooms, halved
  • 1 bunch (approx. 10 oz / 280g) asparagus, woody ends trimmed
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) balsamic vinegar
  • 2 cloves (6g) garlic, minced
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Pat all sliced vegetables thoroughly with paper towels to remove surface moisture.
  2. In a small bowl, combine olive oil, balsamic vinegar, minced garlic, oregano, salt, and pepper until emulsified.
  3. Place vegetables in a large bowl and pour the marinade over them. Toss gently to ensure a thin, even coat.
  4. Place a cast iron skillet over medium-high heat until shimmering.
  5. Arrange vegetables in the pan in a single layer, working in batches if necessary to avoid crowding.
  6. Let the vegetables sit undisturbed for 3–4 minutes until the marinade caramelizes.
  7. Use tongs to flip the vegetables and cook for another 3–5 minutes until tender-crisp and charred.
  8. Remove from heat immediately to prevent overcooking from residual heat.