Grilled Vegetable Platter

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 lb Asparagus, fresh
  • 3 Carrots, small
  • 1/2 tsp Garlic powder
  • 1 tsp Oregano, dried
  • 1 Red onion, medium wedges
  • 1 Summer squash, cut into 1/2-inch slices, medium yellow

• Condiments

  • 4 tsp Balsamic vinegar
  • 2 tbsp Honey

• Baking & Spices

  • 1/8 tsp Pepper
  • 1 Red pepper, large sweet
  • 1 Dash Salt

• Oils & Vinegars

  • 1/4 cup Olive oil

Found on tasteofhome.com

Description

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-inch strips
• 1 medium yellow summer squash, cut into 1/2-inch slices
• 1 medium red onion, cut into wedges

Directions

• Directions 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. Yield: 6 servings. Editors Note: 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. Originally published as Grilled Vegetable Platter in Simple & Delicious May/June 2009, p53 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition