Ingredients:

  • 1/3 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 medium zucchini, sliced into 1/2-inch rounds
  • 1 medium yellow squash, sliced into 1/2-inch rounds
  • 1 red bell pepper, cut into 1-inch chunks
  • 1 red onion, cut into 1-inch wedges
  • 1 bunch asparagus, woody ends trimmed
  • 8 oz button mushrooms, kept whole

Instructions:

  1. In a large mixing bowl, whisk together the olive oil, balsamic vinegar, lemon juice, minced garlic, oregano, salt, and pepper until fully emulsified.
  2. Add all sliced vegetables to the bowl and gently toss until the vegetables are glistening. Let them marinate for 30 minutes.
  3. Preheat the grill to medium-high heat. Place the vegetables in a grill basket or thread them onto skewers.
  4. Grill for 4–5 minutes per side until deep, mahogany-colored grill marks appear and vegetables are slightly softened.
  5. Remove from heat while still al dente. Transfer to a platter and drizzle with any remaining marinade.