Bright Charred Veg (Printable)

Vibrant seasonal vegetables grilled to smoky perfection with a zesty lemon garlic dressing.

# What You’ll Need:

→ Vegetables

01 - 1 red bell pepper, cut into large strips
02 - 1 yellow bell pepper, cut into large strips
03 - 1 small zucchini, sliced into ½-inch rounds
04 - 1 small red onion, cut into wedges
05 - 7 oz asparagus, trimmed
06 - 9 oz cherry tomatoes, halved

→ Dressing

07 - 2 tbsp extra virgin olive oil
08 - 1 lemon, zest and juice
09 - 1 clove garlic, finely grated
10 - 1 tsp Dijon mustard
11 - 1 tbsp fresh parsley, chopped
12 - Salt and freshly ground black pepper, to taste

# How-To Steps:

01 - Preheat a grill pan or barbecue to high heat.
02 - In a large bowl, toss the bell peppers, zucchini, red onion, and asparagus with 1 tablespoon olive oil and a generous pinch of salt and pepper.
03 - Grill the vegetables in a single layer for 3–5 minutes per side, until nicely charred and tender. Remove and set aside.
04 - Add the cherry tomatoes to the grill for 2–3 minutes, until just softened and lightly charred.
05 - In a small bowl, whisk together the remaining 1 tablespoon olive oil, lemon zest and juice, grated garlic, Dijon mustard, parsley, and a pinch of salt and pepper to make the dressing.
06 - Arrange the grilled vegetables on a serving platter. Drizzle with the dressing and toss gently to combine.
07 - Serve immediately, garnished with extra parsley if desired.

# Expert Advice:

01 -
  • It turns humble vegetables into something that tastes like summer, even in the middle of winter.
  • The char adds a depth you just cant get from roasting, and the bright lemon dressing cuts through it perfectly.
  • You can swap in whatever vegetables are sitting in your fridge and it still works beautifully.
  • Its vegan and gluten free without ever feeling like a compromise.
02 -
  • Do not overcrowd the grill pan or the vegetables will steam instead of char, and youll lose that smoky magic.
  • Let the vegetables sit still on the grill, flipping them too early means no char and they might stick.
  • Make the dressing while the vegetables are grilling so everything comes together hot and fresh.
03 -
  • If you dont have a grill pan, a cast iron skillet on the highest heat will give you a similar char.
  • Add a pinch of red pepper flakes to the dressing if you like a little heat cutting through the sweetness.
  • Save any leftover dressing in a jar, it works beautifully on salads or drizzled over roasted potatoes.

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