Ingredients:

  • 2 cups (300g) zucchini, sliced into ½-inch rounds
  • 2 cups (300g) red bell pepper, cut into 1-inch chunks
  • 2 cups (300g) yellow squash, sliced into ½-inch rounds
  • 1 cup (150g) red onion, cut into thick wedges
  • 2 tbsp (30ml) extra virgin olive oil
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) cracked black pepper
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) apple cider vinegar
  • 1 clove (5g) garlic, minced
  • 1 tsp (5g) dried oregano
  • 1 tbsp (15ml) fresh parsley, chopped

Instructions:

  1. In a large bowl, toss the zucchini, bell peppers, squash, and red onion with the olive oil, salt, and pepper until lightly coated.
  2. Whisk together the lemon juice, apple cider vinegar, minced garlic, and dried oregano in a small bowl to create the glaze.
  3. Preheat the grill to medium-high heat. Place the vegetables in a grill basket or on skewers and grill for 4 minutes per side until dark char marks appear.
  4. Remove vegetables from the heat, transfer to a serving platter, and immediately pour the zesty glaze over the top. Toss gently to coat and garnish with fresh parsley.