Ingredients:

  • 1 medium (12 oz / 340g) zucchini, sliced into 1/2-inch rounds
  • 1 medium (12 oz / 340g) yellow squash, sliced into 1/2-inch rounds
  • 1 large (8 oz / 225g) red bell pepper, cut into 1-inch chunks
  • 1 large (8 oz / 225g) green bell pepper, cut into 1-inch chunks
  • 1 cup (150g) red onion, cut into thick wedges
  • 8 oz (225g) baby carrots, halved lengthwise
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) dried oregano
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (2g) cracked black pepper
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Wash and dry all vegetables thoroughly. Slice the zucchini and squash into uniform rounds and cut peppers into consistent chunks.
  2. In a large bowl, toss the vegetables with olive oil, garlic powder, oregano, salt, and pepper until every piece is thinly coated.
  3. Heat a cast-iron skillet or grill pan over medium-high heat until a drop of water flicked onto the surface evaporates instantly.
  4. Add the carrots and onions first, searing for 3-4 minutes without moving them to develop a deep brown crust.
  5. Add the peppers, zucchini, and squash in a single layer. Let them sit undisturbed for 3 minutes until mahogany-colored edges form.
  6. Using tongs, flip the vegetables and cook until tender-crisp. Remove from heat and stir in the fresh lemon juice and chopped parsley.