Ingredients:

  • 1/3 cup olive oil
  • 2 tbsp balsamic vinegar
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 medium zucchini, sliced into 1/2 inch rounds
  • 2 large bell peppers, cut into 1-inch chunks
  • 1 large red onion, cut into wedges
  • 1 bunch asparagus, woody ends trimmed
  • 1 tbsp olive oil

Instructions:

  1. Wash and dry all produce thoroughly, then chop the zucchini, bell peppers, red onion, and asparagus according to the measurements.
  2. In a large bowl, whisk together the olive oil, balsamic vinegar, garlic, dried oregano, salt, and black pepper.
  3. Add the chopped vegetables to the bowl and toss gently until every piece is evenly coated in the marinade.
  4. Preheat the grill to medium-high heat and lightly oil the grates using 1 tablespoon of olive oil.
  5. Place the vegetables in a single layer on the grill, ensuring they are not overcrowded.
  6. Grill for 4–6 minutes per side until deep brown char marks appear and the vegetables have softened.