Ingredients:

  • 400g zucchini, sliced into ½-inch rounds
  • 300g red bell peppers, cut into 1-inch chunks
  • 150g red onion, cut into 1-inch wedges
  • 250g asparagus, woody ends trimmed
  • 45ml extra virgin olive oil
  • 5g kosher salt
  • 3g cracked black pepper
  • 120ml extra virgin olive oil
  • 45ml fresh lemon juice
  • 15ml apple cider vinegar
  • 6g garlic, minced
  • 5g dried oregano
  • 3g salt
  • 1g black pepper
  • 75g crumbled feta cheese
  • 15g fresh parsley, chopped
  • 30g toasted pine nuts

Instructions:

  1. Slice all vegetables to a similar thickness to ensure uniform cooking.
  2. In a large bowl, toss the vegetables with 3 tbsp (45ml) of olive oil, salt, and pepper.
  3. Preheat your grill to medium-high heat.
  4. Place the red onion and bell peppers on the grill first; grill for 8-10 minutes, turning occasionally.
  5. Add the zucchini and asparagus to the grill; grill for 5-7 minutes until dark grill marks appear and vegetables are slightly softened but still have a snap.
  6. Spread the grilled vegetables across a baking sheet in a single layer and let them cool for 10-15 minutes.
  7. Whisk together the dressing ingredients: 1/2 cup olive oil, lemon juice, apple cider vinegar, minced garlic, dried oregano, salt, and black pepper.
  8. Toss the cooled vegetables with the dressing, crumbled feta, and chopped parsley in a large bowl until evenly coated. Top with toasted pine nuts if desired.