Ingredients:

  • 1 lb zucchini, sliced into ½ inch thick rounds
  • 1 lb bell peppers (red and yellow), cut into 1 inch chunks
  • 1 lb red onion, cut into thick wedges
  • 8 oz asparagus, woody ends trimmed
  • 1 cup cherry tomatoes, left whole
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • ½ tsp sea salt
  • ¼ tsp cracked black pepper
  • 1 tsp lemon zest

Instructions:

  1. Pat every vegetable completely dry with paper towels to ensure proper browning.
  2. In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, pepper, and zest.
  3. Toss the vegetables in the marinade until lightly coated in a thin film of oil.
  4. Heat a cast iron skillet or grill pan over medium-high heat until a drop of water evaporates instantly.
  5. Arrange the vegetables in a single layer, working in batches if necessary to avoid overcrowding the pan.
  6. Let the vegetables sit undisturbed for 3–4 minutes until they develop mahogany-colored edges.
  7. Flip the vegetables using tongs and sear the opposite side for another 3–4 minutes.
  8. Add the cherry tomatoes during the last 2 minutes of cooking, just until their skins begin to blister and pop.
  9. Remove from heat immediately to prevent the vegetables from becoming mushy.