Grilled Vegetable Platter

Prep time: 20 minutes plus marinating
Grill time: 10 minutes
Yield: 6 servings

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Ingredients

• 1⁄4 cup olive oil
• 2 tablespoons honey
• 4 teaspoons balsamic vinegar
• 1 teaspoon fresh parsley
• 1 teaspoon fresh oregano
• 1 teaspoon garlic, minced
• 1/8 teaspoon pepper
• 1 pound fresh asparagus, trimmed
• 3 small carrots cut in half lengthwise
• 1 large sweet red pepper, cut into 1-inch thin strips
• 1 medium yellow summer squash, cut into 1⁄2-inch slices
• 1 medium red onion, cut into wedges
• 1⁄4 cup fresh basil

Instructions

1. In a small bowl, whisk the first seven ingredients.
2. Place 3 tablespoons marinade in a large reusable plastic bag. Add vegetables; seal bag and turn to coat. Marinate 1 1⁄2 hours at room temperature.
3. Transfer vegetables to a grid, and place grid on grill. Grill vegetables, covered, over medium heat 8–12 minutes or until crisp-tender, turning occasionally.
4. Place vegetables on a large serving plate. Drizzle with remaining marinade and basil.

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