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2 zucchini, sliced diagonally 1/3 inch thick
1/2 pound shiitake mushrooms, stemmed
1/2 pound thick asparagus, peeled
1 red onion, sliced 1/3 inch thick
1/2 cup extra-virgin olive oil, plus more for brushing
Salt and freshly ground black pepper
1 cup walnuts
1 small shallot, very finely chopped
1 teaspoon thyme leaves
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon finely grated lemon zest
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