Grilled Vegetable Platter
Brightly colored and packed with flavor.
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- 1/4 cup(s) olive oil
- 2 tablespoon(s) honey
- 1 1/2 tablespoon(s) balsamic vinegar divided
- 1 teaspoon(s) dried oregano
- 1/2 teaspoon(s) garlic powder
- 1 pound(s) fresh asparagus trimmed
- 3 small carrots cut in half lengthwise
- 1 sweet red pepper cut into 1 inch strips
- 1 yellow summer squash cut into 1/2 slices
- 1 red onion cut into 4 wedges
- 1/8 teaspoon(s) pepper
- dash salt
- In a small bowl, combine the oil, honey, 1 T vinegar, oregano, and garlic powder. Pour 3 T 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 grilling grid. Grill, covered, over medium heat for 4-6 minutes on each side, until crisp tender.
- Transfer to a large serving platter. Combine reserved marinade and remaining vinegar; drizzle over vegetables. Sprinkle with pepper and salt.
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Grilled Vegetable Platter Recipe at a Glance
- COURSE: Side Dishes/Vegetables