Grilled Vegetable Platter
1/4 cup olive oil
2 tablespoons honey
1 tablespoon plus 1/2 teaspoon balsamic vinegar, divided
1 teaspoon dried oregano
1/2 teaspoon garlic powder
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 1/2-inch slices
1 medium red onion, cut into four wedges
1/8 teaspoon pepper
In a small bowl, combine the oil, honey, 1 tablespoon vinegar, oregano and garlic powder. Pour 3 tablespoons marinade into a large resealable 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 4 to 6 minutes on each side or until crisp-tender.
Transfer to a large serving platter. Combine reserved marinade and remaining vinegar; drizzle over vegetables. Sprinkle with pepper and salt. Yield: 6 servings.
: If you do not have a grilling grid, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.