Grill a medley of summer veggies including yellow squash, bell pepper, zucchini and green beans and marinate in a sweet and tangy mixture of honey, oil, and balsamic vinegar. It’s a great make-ahead dish for summer entertaining.
Southern Living JULY 2001
Stir together 1 tablespoon oil, honey, and next 3 ingredients until blended. Set aside.
Slice squash and zucchini; cut bell peppers into 1-inch pieces, and trim green beans. Toss squash, zucchini, and bell pepper with 2 tablespoons oil. Toss green beans with remaining 1 tablespoon oil.
Grill squash, zucchini, and bell pepper in a grill wok, covered with grill lid, over medium-high heat (350° to 400°), stirring occasionally, 5 to 7 minutes or until vegetables are tender. Remove from wok.
Grill green beans in grill wok, covered with grill lid, over medium-high heat, stirring occasionally, 5 to 7 minutes or until tender.
Toss vegetables with honey mixture; cover and chill 8 hours.
Go to full version of