Marinated Grilled Vegetables

For the marinade, combine lemon juice (0.33 cup), extra-virgin olive oil (0.33 cup), white sugar (2 tsp), cloves (2 garlic), salt pepper (0.5 tsp), dried basil (0.5 tsp), dried parsley (0.5 tsp), dried oregano (0.5 tsp), dried thyme (0.5 tsp), and chilli flakes (0.5 tsp) in a jar and shake well. Set aside for at least mins (10). Start 10m timer

Prepare the vegetables by cutting them into large pieces suitable for grilling. Halve the eggplant (1) lengthwise, then slice into 1.25 cm / 0.5 inch thick semi-circles. Slice zucchini (2) 0.7 cm / 0.33 inch thick on the diagonal. Trim the ends of asparagus (2 bunches). Keep the root end of onions (2 red) intact, peel, halve, and cut into wedges through the root. Cut the 'walls' off capsicum/bell peppers (2 red) and capsicum/bell peppers (2 yellow), then cut each diagonally into large pieces. Leave button mushrooms (200 g) whole.

Brush BBQ grills lightly with [extra-virgin olive oil] and preheat to high (or preheat oven to 250°C/480°F for roasting).

Place all prepared [vegetables] in a large bowl or tray. Drizzle with extra-virgin olive oil (0.25 cup), sprinkle with salt pepper (1 tsp) and garlic (3 cloves), and toss with your hands to coat evenly.

Grill the [asparagus] and [zucchini] for mins (2) per side. (If oven roasting, roast for mins (10) without flipping). Start 2m timer

Grill the [red capsicum/bell peppers], [yellow capsicum/bell peppers], [button mushrooms], and [red onions] for mins (3) per side. (If oven roasting, roast for mins (15), flipping at mins (10)). Start 3m timer

Grill the [eggplant] for mins (4) per side, ensuring it's soft but not soggy. (If oven roasting, roast for mins (18)). Start 4m timer

Transfer the hot grilled vegetables to a large bowl. Drizzle the prepared [marinade] over them and toss immediately. Let sit for at least mins (10) before serving, garnished with fresh parsley (0.25 cup). Serve warm or at room temperature. Start 10m timer