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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.

Recipe by Southern Living July 2001

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Recipe Summary

Yield:
8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together 1 tablespoon oil, honey, and next 3 ingredients until blended. Set aside.

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  • 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.

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