Ingredients:

  • 1 medium (12 oz / 340g) zucchini, sliced into 1/2 inch rounds
  • 1 large (8 oz / 225g) red bell pepper, cut into 1-inch chunks
  • 1 medium (6 oz / 170g) red onion, cut into thick wedges
  • 8 oz (225g) cremini mushrooms, halved
  • 1 cup (150g) asparagus tips, trimmed
  • 3 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper

Instructions:

  1. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
  2. Add all the chopped vegetables to the bowl and toss gently until every piece is evenly coated.
  3. Heat a cast iron skillet or grill pan over medium-high heat until a drop of water evaporates instantly upon contact.
  4. Add the vegetables in a single layer, ensuring the pan is not overcrowded. Let them sit undisturbed for 3–4 minutes to form a mahogany-colored crust.
  5. Using tongs, flip the vegetables and cook for another 3–5 minutes, tossing occasionally, until tender-crisp and lightly charred.
  6. Remove from heat immediately to prevent overcooking.