130 g (2 cups) green zucchini – cut into 1 inch or 2.5 cm cubes

130 g (2 cups) yellow zucchini / straight neck squash – cut into 1 inch or 2.5 cm cubes

42 g (2 cups) button mushrooms – cut in half

94 g (1 cup) red bell pepper/capsicum - cut into large pieces

94 g (1 cup) yellow or orange bell pepper/capsicum- cut into large pieces

50 g (5 tbsp) white or red onion – diced

45 g (1/2 cup) jalapeno peppers – cut into rings with seeds removed

46 g (3 tbsp) lemon juice

3 g (1 tbsp) Herbes de Provence – a versión with lavender

6 g (1 tsp) salt – finely ground

1 g (½ tsp) black pepper

1. Start by preheating your oven to 400 F or 200 C. Then prepare the vegetables: Wash and pat dry the vegetables before cutting into large pieces
2. Put the vegetables onto a large mixing bowl. First drizzle the lemon juice over the vegetables. Toss to coat well. Pour the oil on top and toss well to ensure all vegetable pieces are coated. Sprinkle the salt, pepper, garlic powder and Herbes de Provence on top, and toss well for even coverage
3. Transfer the mixed vegetables to a parchment lined baking sheet. Spread into a single layer. Place into your preheated oven and grill for 10 minutes for al dente or 15 minutes for softer vegetables. Remove from oven, let cool for 5 minutes before serving
4. Enjoy these grilled vegetables with one of my meat recipes. See FYI below