Ingredients:

  • 1/2 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 medium zucchini, sliced into 1/2-inch planks
  • 2 large bell peppers (red and yellow), cut into wide strips
  • 1 large red onion, cut into 1-inch wedges
  • 1 medium eggplant, sliced into rounds
  • 1 bunch asparagus, woody ends trimmed

Instructions:

  1. Cut all vegetables into uniform sizes, ensuring zucchini and eggplant are thick enough to withstand high heat and onion wedges remain intact.
  2. Whisk the olive oil, lemon juice, minced garlic, dried oregano, kosher salt, and black pepper in a large bowl.
  3. Toss the vegetables in the marinade mixture and let them sit for 10 minutes to infuse flavors.
  4. Heat the outdoor grill to medium-high (approximately 400°F/200°C).
  5. Place eggplant and onions on the grill first as they take the longest to soften.
  6. Add the bell peppers and zucchini to the grill 3 minutes after the eggplant and onions.
  7. Add the asparagus for the final 4-5 minutes of grilling. Grill all vegetables on each side until mahogany-colored char marks appear and they are tender-crisp.
  8. Transfer the vegetables to a large serving platter and drizzle with remaining marinade or fresh lemon juice while hot.