Grilled Vegetable Bowl

Time

Prep time: 10 minutes
Cook time: 8 minutes
Total time: 18 minutes
Serves: 2

Ingredients

2 cups asparagus, coarsely chopped
2 cup zucchini, sliced thick 
2 cups sliced white button mushrooms 
1 cup red onion, coarsely chopped

For Dressing

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

Directions

1. 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. 
2. 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.
3. 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.