Ingredients:

  • 2 large Zucchini, cut into 1/2 inch planks
  • 2 Bell Peppers (Red and Yellow), quartered and deseeded
  • 1 large Red Onion, cut into 1/2 inch thick rounds
  • 1 bunch Asparagus, woody ends trimmed
  • 1 lb Cremini Mushrooms, halved
  • 4 cloves Garlic, microplaned or finely minced
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tbsp Fresh Rosemary, finely chopped
  • 1 tbsp Fresh Thyme, leaves stripped
  • 1/4 cup Fresh Flat-leaf Parsley, chopped
  • 1 tbsp Lemon Zest
  • 0.5 lemon, juiced
  • 1 tsp Sea Salt
  • 1/2 tsp Cracked Black Pepper

Instructions:

  1. Cut vegetables into large, uniform pieces to ensure even charring and prevent them from falling through the grill grates. Lightly brush with a high-smoke-point oil just before grilling.
  2. Preheat the outdoor grill to medium-high heat (400°F - 450°F).
  3. Place onions and bell peppers on the hottest part of the grill. Sear undisturbed for 3-4 minutes until blackened grill marks appear, then flip.
  4. Add zucchini and asparagus to the grill for the final 5 minutes of cooking until crisp-tender.
  5. In a large stainless steel mixing bowl, whisk together the garlic, extra virgin olive oil, rosemary, thyme, parsley, lemon zest, lemon juice, salt, and pepper.
  6. Immediately transfer the hot vegetables from the grill into the bowl. Toss vigorously to allow the residual heat to bloom the aromatics and create a vacuum effect for absorption.