Ingredients:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 tbsp fresh lemon juice
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 medium zucchini, sliced into thick half-moons
  • 1 large red bell pepper, cut into 1-inch chunks
  • 1 medium red onion, cut into wedges
  • 8 oz cremini mushrooms, halved
  • 1 bunch asparagus, woody ends trimmed

Instructions:

  1. In a small bowl or jar, combine olive oil, balsamic vinegar, lemon juice, honey, Dijon, garlic, and herbs. Shake or whisk vigorously until the mixture is emulsified and thick.
  2. Place all chopped zucchini, red bell pepper, red onion, cremini mushrooms, and asparagus into a large mixing bowl.
  3. Pour half of the prepared marinade over the vegetables. Toss gently to coat and let them sit at room temperature for 30 minutes.
  4. Preheat your outdoor grill or cast-iron grill pan to medium-high heat.
  5. Place vegetables on the grill and cook until charred and tender, tossing with the remaining marinade immediately after removing from the heat.