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[nverland]

Grilled Vegetable Platter

Ingredients
¼ cup olive oil
2 tablespoons honey
1 tablespoon plus ½ teaspoon balsamic vinegar, divided
1 teaspoon dried oregano
½ 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 ½-inch slices
1 medium red onion, cut into four wedges
1/8 teaspoon pepper
Dash salt

Directions
•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 1-½ hours. Cover and refrigerate remaining
marinade.

•Place vegetables on a grilling grid. Transfer to grill rack. Grill,
covered, over medium heat for 4-6 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