Makes 4 servings Total time: 30 minutes
For the Chicken, Grill:
4 boneless, skinless chicken breasts, brushed with olive oil and seasoned with salt and black pepper (6-8 oz. Each)
3 Tbsp. Olive oil
1 Tbsp. Minced lemon zest
1 Tbsp. Fresh lemon juice
1 Tbsp. Minced fresh flat-leaf parsley
Salt and black pepper
For the vegetables, toss:
3 cups sliced zucchini
1 lb. Asparagus, trimmed
1 small red onion, cut into 1/2-inch-thick slices
2 Tbsp. Olive oil
1 red bell pepper
Preheat grill to medium-high. Brush grill grate with oil.
Whisk together 3 Tbsp. Oil, zest, lemon juice, and parsley; season with salt and black pepper.
Grill chicken, covered, 5 minutes per side. Brush oil mixture into chicken in the last few minutes of grilling. Reserve any remaining oil. Remove chicken from grill, tent with foil, and let rest 3-4 minutes.
For the vegetables, toss zucchini, asparagus, and onion with 2 Tbsp. Oil; season with salt and black pepper. Grill vegetables (including bell pepper), covered, until charred, 5-6 minutes. Chop zucchini, asparagus, and onion into bite-sized pieces. Transfer bell pepper to a bowl, cover with plastic wrap, and let steam 10 minutes. Peel, seed, and dice bell pepper.
Serve chicken with reserved oil mixture, and grilled mixture.