Ingredients:

  • 2 medium (1 lb / 450g) zucchini, sliced into ½-inch rounds
  • 1 lb (450g) asparagus, woody ends trimmed
  • 2 large (12 oz / 340g) red bell peppers, seeded and cut into wide strips
  • 1 lb (450g) carrots, peeled and halved lengthwise
  • 1 medium (8 oz / 225g) red onion, cut into 1-inch thick wedges
  • 1 lb (450g) Brussels sprouts, halved lengthwise
  • ½ cup (120ml) extra virgin olive oil
  • 3 tbsp (45ml) lemon juice, freshly squeezed
  • 2 tbsp (30ml) balsamic vinegar
  • 3 cloves (15g) garlic, minced
  • 1 tsp (5g) dried oregano
  • 1 tsp (6g) kosher salt
  • ½ tsp (3g) cracked black pepper

Instructions:

  1. Wash and dry all vegetables thoroughly to ensure a proper char and prevent steaming.
  2. Toss the sliced vegetables into a large bowl and pour over the Master Marinade; toss gently by hand to ensure every surface is coated.
  3. Preheat your grill to medium-high (350°F to 450°F) and oil the grates using a pastry brush.
  4. Arrange vegetables by density: place carrots and onions first, followed by peppers and sprouts, and finally the zucchini and asparagus.
  5. Grill until distinct dark sear marks appear and the vegetables feel slightly softened when pressed with tongs.
  6. Remove vegetables from heat immediately and spread them in a single layer on a baking sheet to cool completely.
  7. Divide cooled vegetables into airtight glass storage containers to prevent condensation.