Ingredients:

  • 300g zucchinis, sliced into 1/2 inch planks
  • 300g yellow squashes, sliced into 1/2 inch planks
  • 400g bell peppers (red and green), cut into wide strips
  • 150g red onion, cut into 1/2 inch wedges
  • 250g asparagus, woody ends trimmed
  • 80ml extra virgin olive oil
  • 30ml balsamic vinegar
  • 10g garlic, minced
  • 5g dried oregano
  • 5g salt
  • 2g black pepper

Instructions:

  1. Wash all vegetables and pat them completely dry with a paper towel. Cut the zucchini, squash, peppers, and onion into uniform, sturdy planks to ensure even cooking. Note: Wet veggies will steam and won't char.
  2. In a large mixing bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and black pepper.
  3. Add the prepared vegetables to the bowl and toss until evenly coated. Let the vegetables marinate for 5 minutes to allow flavors to penetrate.
  4. Preheat an outdoor grill or cast iron grill pan to medium high heat. Wait until a drop of water dances and evaporates instantly.
  5. Place vegetables in a single layer on the grill, ensuring they are not crowded. Note: Overcrowding drops the pan temp.
  6. Grill for 3–5 minutes per side until deep mahogany grill marks appear and vegetables are slightly softened but still have a snap.
  7. Remove the vegetables from the heat immediately. Let them rest for 2 minutes before plating to let the juices redistribute.