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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