Grill

Grilled Vegetables

Ingredients

  • 1 lb. fresh asparagus, trimmed
  • 3 small carrots, cut in half lengthwise (or 12 mini carrots)
  • 1 large sweet red pepper, cut into 1-inch chunks
  • 1 medium yellow squash, cut into 1/2-inch slices
  • 1 medium red onion, cut into wedges
  • 1/4. t. course black pepper
  • salt to taste
  • 1/2 t. balsamic vinegar

Marinade

  • 1/4 c. olive oil
  • 2 Tbls. honey
  • 1 Tbls. balsamic vinegar
  • 1 t. dried oregano
  • 1/2 t. garlic powder

Instructions

In a small bowl, combine the oil, honey, 1 Tbls. balsamic vinegar, oregano and garlic powder.

Pour 3 Tbls. marinade into a large re-sealable plastic bag; add the vegetables. Seal bag and turn to coat; refrigerate for 1-1/2 hours.

Cover and refrigerate remaining marinade.

Place vegetables on a grilling grid. Transfer to grill rack.

Grill, covered, over medium heat for about 20 minutes, or until tender-crisp, stirring periodically.

Transfer to a large serving platter or bowl.

Combine reserved marinade and remaining 1/2 t. balsamic vinegar; drizzle over vegetables.

Sprinkle with salt and pepper before serving.

NOTE: Use good balsamic (18 year or older)