Ingredients:

  • 200g zucchini, sliced into 1/2-inch rounds
  • 300g bell peppers (red and yellow), cut into 1-inch chunks
  • 150g red onion, cut into thick wedges
  • 250g asparagus, woody ends trimmed
  • 150g baby carrots, peeled
  • 1/3 cup extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. In a large bowl, whisk together the olive oil, balsamic vinegar, minced garlic, and oregano.
  2. Toss the prepared zucchini, bell peppers, red onion, asparagus, and baby carrots into the marinade, ensuring all surfaces are evenly coated.
  3. Allow the vegetables to marinate for 10–15 minutes.
  4. Preheat the outdoor grill or cast-iron grill pan to medium-high (approximately 400°F/200°C).
  5. Place the harder vegetables (carrots and onions) over the hottest zone of the grill first.
  6. Add the softer vegetables (zucchini, peppers, and asparagus) 3-5 minutes later, ensuring pieces do not touch.
  7. Grill until deep mahogany-colored char marks appear and the vegetables are tender-crisp.
  8. Transfer the vegetables to a platter and sprinkle with an extra pinch of salt or a squeeze of fresh lemon juice while hot.