1 each red and yellow pepper, cored and sliced
1 red onion, peeled and sliced
1 zucchini, sliced lengthwise and quartered
1/4 lb. asparagus, trimmed
1 tbsp. olive oil
1 tbsp. lemon juice

Heat grill or oven to 375°F. In bowl, combine vegetables. Add oil and lemon juice. Toss to coat evenly. Place vegetables on grill pan or roasting pan. Cook 20 minutes or until tender, turning occasionally. Season with sea salt and pepper, if desired.