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Ingredients
1/4 Cup olive oil
2 Tablespoons honey
4 Teaspoons balsamic vinegar
1 Teaspoon dried oregano
1/2 Teaspoon garlic powder
1/8 Teaspoon pepper
Dash salt
1 Pound fresh asparagus, trimmed
3 Small carrots, cut in half lengthwise
1 Large sweet red pepper, cut into 1" strips
1 Medium yellow summer squash, cut into 1/2" slices
1 Medium red onion, cut into wedges
Instructions
In a small bowl, whisk the first seven ingredients. Place 3 tablespoons marinade in a large resealable plastic bag. Add vegetables; seal bag and turn to coat. Marinate 1-1/2 hours at room temperature.
Transfer vegetables to a grilling grid; place grid on grill rack. Grill vegetables, covered, over medium heat 8 - 12 minutes or until crisp-tender, turning occasionally.
Place vegetables on a large serving plate. Drizzle with remaining marinade.