Ingredients:

  • 1 medium (12 oz / 340g) zucchini, sliced into 1/4 inch thick planks
  • 1 large (8 oz / 225g) red bell pepper, cut into 1-inch wide strips
  • 1 medium (6 oz / 170g) red onion, cut into 1-inch wedges
  • 8 oz (225g) asparagus, woody ends trimmed
  • 8 oz (225g) white button mushrooms, halved
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tbsp (15ml) balsamic vinegar
  • 2 cloves (6g) garlic, minced
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Pat all sliced vegetables thoroughly with paper towels to remove excess moisture.
  2. In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, oregano, salt, and pepper.
  3. Place all vegetables in a large mixing bowl, pour the marinade over them, toss gently until coated, and let sit for 10 minutes at room temperature.
  4. Preheat a cast-iron grill pan over medium-high heat until a drop of water evaporates instantly.
  5. Lay the vegetables in the pan, starting with the denser vegetables (onion and pepper) first, followed by zucchini, mushrooms, and asparagus, ensuring the pan is not overcrowded.