Prep time: 10 minutes
Cook time: 8 minutes
Total time: 18 minutes
2 cups asparagus, coarsely chopped
2 cup zucchini, sliced thick
2 cups sliced white button mushrooms
1 cup red onion, coarsely chopped
2 tbsp avocado oil
1 tbsp fresh lemon juice
1 clove garlic, minced
1/8 tsp black pepper
1/2 tsp dried basil
1/4 tsp sea salt
1 tsp fresh lemon zest
- Heat a large cast-iron grill pan over medium-high heat and lightly grease with avocado oil. Allow pan to get very hot for 5 minutes. While pan heats, combine chopped asparagus, zucchini, mushrooms and red onion in a large mixing bowl.
- In a separate small mixing bowl, whisk together avocado oil, lemon juice, garlic, black pepper, and basil. Drizzle over vegetables and stir well to coat.
- Pour vegetables on a hot grill pan and cook for 3-4 minutes. Use tongs to turn vegetables and continue to cook 3-4 minutes longer. Transfer vegetables to a serving bowl and finish with sea salt and fresh lemon zest before serving.
Note: Can be served hot or chilled.