Marinade:

• 4 Sprigs Thyme
• 2 Sprigs Rosemary
• 1 Tsp Dried Oregano
• 1 Tsp Dried Parsley
• 4 Cloves Garlic, minced
• 1 Tsp Lemon Zest
• 1 Tbsp Lemon Juice
• 1½ Tbsp Sweet Chilli Sauce
• ¼ Cup Extra-Virgin Olive Oil

Vegetables:

• Broccoli florets, sliced in half
• 1 Red Bell Pepper, roughly chopped
• 1 Yellow Bell Pepper, roughly chopped
• 1 Large Zucchini, sliced into half moon shapes
• 2 Small Red Onions, cut into wedges
• Olive Oil
• Salt & Pepper to taste