• • 2 medium zucchini, sliced on the diagonal into ½-inch thick rounds
  • 2 red bell peppers, seeded and cut into 2-inch pieces
  • 1 yellow bell pepper, same as above
  • 1 medium eggplant, cut into 1-inch cubes
  • 8 ounces baby bella mushrooms, stems trimmed
  • 1 bunch asparagus, woody ends snapped off
  • ³/₄ cup extra-virgin olive oil
  • ¼ cup balsamic vinegar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons honey or maple syrup
  • 4 garlic cloves, minced
  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • Kosher salt and freshly cracked black pepper, to taste
  • Optional garnish: chopped fresh parsley or basil, lemon wedges

Instructions

• 1. Build the Marinade: In a large bowl, whisk together that extra-virgin olive oil, balsamic vinegar, fresh lemon juice, honey (or maple syrup), minced garlic, rosemary, and thyme. Season with a good pinch of salt and a few twists of pepper. Taste—if it needs a touch more sweetness or acid, tweak it till it sings.
  2. Prep the Veggies: Toss all your sliced zucchini, bell peppers, eggplant cubes, mushrooms, and asparagus into the bowl with the marinade. Give ’em a gentle massage so every nook and cranny gets coated in that herby, garlicky goodness. Let ’em sit and mingle for at least 15 minutes—up to a30 if you’ve got the time.
  3. Heat the Grill: Fire up your grill to medium-high heat. You want those grates hot enough to get a nice char but not so blazing that the veggies blacken before they soften.
  4. Grill Time:
     • Asparagus & Mushrooms: Place these directly on the grates or in a grill basket—about 4–5 minutes, rolling halfway, until tender and charred at the tips.
     • Zucchini & Eggplant: Lay ’em flat on the grill. Grill 3–4 minutes per side until you see those lovely grill marks and they’ve softened.
     • Bell Peppers: Grill skin-side down first for 4–5 minutes, then flip and cook another 3 minutes until sweet and blistered.
  5. Finish & Serve: Transfer everything to a large platter. Spoon any leftover marinade from the bowl—now beautifully infused with veggie drippings—over the top. Sprinkle with chopped parsley or basil, hit it with a squeeze of lemon, and maybe a tiny drizzle more of olive oil if you’re feeling fancy.