Ingredients:

  • 1 medium (12 oz / 340g) zucchini, sliced into ½ inch rounds
  • 1 medium (6 oz / 170g) red bell pepper, cut into 1-inch chunks
  • 1 medium (6 oz / 170g) yellow bell pepper, cut into 1-inch chunks
  • 1 cup (150g) asparagus, woody ends trimmed
  • 1 medium (100g) red onion, cut into wedges
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest, finely grated
  • 3 cloves (9g) garlic, minced
  • 1 tsp (1g) dried oregano
  • 1 tsp (1g) dried thyme
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) cracked black pepper

Instructions:

  1. Pat all chopped vegetables completely dry with a paper towel to ensure roasting and charring rather than steaming. Place all vegetables in a large mixing bowl.
  2. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper until the mixture is a cohesive, glossy emulsion.
  3. Pour the grilled vegetable marinade over the produce and toss gently to ensure every piece is thinly coated.
  4. Preheat your grill to medium-high heat (approximately 400°F / 200°C).
  5. Place vegetables in a grill basket or thread onto wide-tooth skewers.
  6. Grill for 4–6 minutes per side until deep, mahogany-colored grill marks appear and vegetables are tender but still retain a structural snap.