Ingredients:

  • 1 large zucchini, sliced into half-moons (approx. 12 oz / 340g)
  • 1 yellow squash, sliced into half-moons (approx. 12 oz / 340g)
  • 1 red bell pepper, chopped into 1-inch pieces (approx. 6 oz / 170g)
  • 1 red onion, cut into 1-inch chunks (approx. 6 oz / 170g)
  • 1 cup broccoli florets, bite-sized (150g)
  • 1 cup halved Brussels sprouts (150g)
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder

Instructions:

  1. Cut all vegetables into consistent, bite-sized pieces (roughly 1-inch chunks) to ensure they cook at the same rate.
  2. In a large mixing bowl, combine the chopped zucchini, squash, red bell pepper, red onion, broccoli, and Brussels sprouts.
  3. Drizzle the vegetables with olive oil and sprinkle with sea salt, black pepper, dried oregano, and garlic powder. Toss thoroughly until all vegetables are evenly coated.
  4. Preheat the grill to medium-high heat.
  5. Pour the seasoned vegetable mixture into a grill basket and lock the lid.
  6. Grill for 10–12 minutes, shaking the basket every 3–4 minutes to ensure an even sear on all sides.
  7. Remove the basket from the grill when the vegetables are tender but still retain a slight snap.