Ingredients:

  • 1 medium (12 oz / 340g) zucchini, sliced into half-moons
  • 1 medium (6 oz / 170g) red bell pepper, chopped into 1-inch pieces
  • 1 medium (6 oz / 170g) yellow bell pepper, chopped into 1-inch pieces
  • 1 small (4 oz / 115g) red onion, cut into chunks
  • 8 oz (225g) button mushrooms, halved
  • 1 bunch (8 oz / 225g) asparagus, trimmed to 2-inch pieces
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5g) garlic powder
  • 1 tsp (2g) smoked paprika
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • 1 tbsp (4g) fresh parsley, chopped

Instructions:

  1. Wash and dry all vegetables thoroughly. Slice zucchini, peppers, onion, and asparagus into uniform 1-inch pieces and place them in a large mixing bowl.
  2. In a small bowl, whisk together olive oil, lemon juice, garlic powder, smoked paprika, salt, and black pepper.
  3. Pour the glaze over the vegetables and toss until every piece is thinly coated.
  4. Preheat grill to high heat (400°F-450°F). Transfer vegetables to a grill basket and place over direct heat.
  5. Grill for 8–10 minutes, shaking the basket every 3 minutes, until edges are mahogany-colored and charred.
  6. Remove from grill immediately, transfer to a platter, and toss with chopped fresh parsley.