Recipe
Servings and Ingredients
Quantity | Ingredient | Add |
---|---|---|
¼ c. olive oil | ||
2 tbsp. honey | ||
1 tbsp. plus 1 tsp balsamic vinegar | ||
1 tsp. dried oregano leaf | ||
¼ tsp. dried thyme leaf | ||
2 clove(s) garlic, minced | ||
Salt and pepper, to taste | ||
1 lbs. fresh asparagus, ends trimmed | ||
3 small carrots, cut in half lengthwise | ||
1 large red bell pepper, cut into 1-inch strips | ||
1 medium yellow summer squash or zucchini, cut into 1/2-inch diagonal slices | ||
1 medium red onion, cut into wedges |
Directions
- Preheat grill to medium heat and clean grates.
- In a small bowl, whisk together oil, honey, vinegar, oregano, thyme, garlic, salt and pepper. Place 3 tablespoons marinade in a large resealable bag. Add asparagus, carrots, red pepper, squash and red onion; seal bag and turn to coat. Marinate for 1 hour at room temperature.
- Remove vegetables from marinade; discard marinade. Grill vegetables, covered, for 8 to 12 minutes, or until crisp tender, turning occasionally to prevent burning.
- Place vegetables on a serving platter and drizzle with remaining marinade.
Recipe Source:
Chef Andrew from Ankeny #1, KCCI-TV recipe, June 18, 2016.