Recipe
Author
Hy-Vee Test Kitchen
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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.