Cut the bell peppers into 2-inch wide strips after removing the seeds, slice the zucchini into 1/2-inch thick rounds, and halve any large mushrooms while keeping smaller ones whole. In a large bowl, combine all the prepared vegetables with 1/3 cup extra virgin olive oil, dried oregano, minced garlic, salt, and black pepper. Toss everything together until the vegetables are evenly coated. Let the mixture sit at room temperature for 1-2 hours—this allows the flavors to meld and helps the vegetables develop a better texture on the grill. I like to give it a gentle stir halfway through marinating to ensure even flavor distribution.

Heat your grill to medium heat and let it preheat for about 5 minutes until it's hot and the grates are clean. Working in batches if needed to avoid overcrowding, place the marinated vegetables directly on the grill. Cook for 7-10 minutes total, turning the pieces occasionally (every 2-3 minutes) to get nice char marks on both sides and ensure even cooking. The vegetables should be tender with some light charring when they're ready—the peppers will soften nicely and the zucchini will develop golden edges.

Transfer the grilled vegetables to a serving bowl while they're still warm. Drizzle with the remaining 2 tablespoons of extra virgin olive oil, balsamic vinegar, and fresh lemon juice, then toss gently to combine. The warm vegetables will absorb the tangy vinaigrette beautifully. Taste and adjust seasoning if needed. I find that finishing with this bright, acidic dressing right after grilling brings out the natural sweetness of the vegetables and adds a fresh, Mediterranean note to the dish.