Grilled Vegetables
½ hour
Ingredients
- ¼ cup olive oil
- 2 tablespoons honey
- 4 teaspoons apple cider vinegar or balsamic vinegar
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ⅛ teaspoon pepper
- Dash salt
- 1 pound fresh asparagus, trimmed
- 3 small carrots, cut in half lengthwise
- 1 large sweet red pepper, cut into 1-inch strips
- 1 medium yellow summer squash, cut into ½-inch slices
- 1 medium red onion, cut into wedges
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 ½ 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.