Ingredients:

  • 2 medium zucchini (340g), sliced into 1/2-inch half-moons
  • 1 large red bell pepper (150g), deseeded and cut into 1-inch chunks
  • 1 large yellow bell pepper (150g), deseeded and cut into 1-inch chunks
  • 8 oz cremini mushrooms (225g), halved
  • 1 small red onion (100g), cut into thick wedges
  • 1 cup broccoli florets (150g), bite-sized
  • 3 cloves garlic, thinly sliced
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 1 tbsp fresh lemon juice

Instructions:

  1. In a large mixing bowl, combine the zucchini, red and yellow bell peppers, mushrooms, red onion, and broccoli florets.
  2. Drizzle the vegetables with avocado oil and sprinkle with sea salt, black pepper, oregano, smoked paprika, and sliced garlic. Toss thoroughly until all vegetables are evenly coated.
  3. Tear off four large sheets of heavy-duty aluminum foil (about 12 inches each). Divide the vegetable mixture equally among the sheets, placing them in the center of each.
  4. Bring the long sides of the foil together and fold down twice to create a seam. Fold the ends in to completely lock in the steam, leaving a small air pocket inside for circulation.
  5. Preheat the outdoor grill to medium-high heat (approx. 400°F / 200°C).
  6. Place packets on the grill grates and cook for 20 minutes. The foil will conduct heat to caramelize the bottom layer while steaming the interior.
  7. Carefully open the packets (watch for steam), drizzle with fresh lemon juice, and garnish with fresh parsley if using.