Ingredients:

  • 2 medium (300g) zucchini, sliced into 1/2-inch rounds
  • 2 large (400g) red bell peppers, seeded and cut into 1-inch strips
  • 1 large (150g) red onion, cut into 1-inch wedges
  • 1 lb (450g) asparagus, woody ends trimmed
  • 1 medium (200g) eggplant, sliced into 1/2-inch planks
  • 1/3 cup (80ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 3 cloves (15g) garlic, minced
  • 1 tsp (2g) dried oregano
  • 1 tsp (6g) sea salt
  • 1/2 tsp (1g) cracked black pepper

Instructions:

  1. Rinse all vegetables under cold water and pat them completely dry with paper towels to ensure a charred crust.
  2. In a large mixing bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper.
  3. Add sliced vegetables to the bowl and toss gently until coated; let marinate for 10 minutes at room temperature.
  4. Preheat grill to medium-high heat (approximately 400°F/200°C).
  5. Place vegetables in a single layer on the grates, ensuring they are not overcrowded.
  6. Leave the vegetables untouched for 3-4 minutes to allow a deep brown sear to form.
  7. Flip the vegetables and cook until they are 90% finished to prevent overcooking during storage.