Step 1

Rinse, dry, and chop the vegetables. Rinse the vegetables under cool water, dry them thoroughly, and then chop them into bite-sized pieces. You want a blackened, slightly charred exterior on these vegetables, so the drier the vegetable the better the crust.

Step 2

Add the oil to the stir-fry pan and heat over medium-high to high heat.Add just enough oil to film the bottom of the pan with a thin coating. Since this method requires cooking at high heat, using an oil that has a higher smoke point like grapeseed oil will be best; however, olive oil will also work fine if you don't have grapeseed on hand. Just watch the temperature more carefully so you don't smoke up the kitchen.

Step 3

Add the vegetables to the hot pan. When the oil begins to shimmer and you see a slight wisp of smoke, add the vegetables to the pan. Sprinkle the red pepper flakes and salt over the vegetables. Lay the lemon cut-side down on the bottom of the pan.

Step 4

Cover and cook for 2 minutes, undisturbed. Cover the pan with a lid and let the vegetables cook without stirring for two minutes, until they are blackened on the underside. I'm a guy who loves to flip and stir things, but for this I have to tell myself to wait and it'll be worth it. Now's a good time to pour a glass of wine or open a beer.

Step 5

Remove lid and check on the doneness. Give the vegetables a quick toss and let the other side blacken for another 1-2 minutes.

Step 6

Remove veggies from pan, and finish with the squeeze of lemon. Transfer the vegetables to a serving platter or individual plates. Squeeze the blackened lemon half over the vegetables, and enjoy.